SOMETHING LIKE ERIN'S SPRING PANZANELLA
Cook Times: 10 minutes
Yields: 2 - 3 servings
2 - 3 cups of chopped bread (good bread)
2 TBS olive oil, salt, pepper
2 tsp minced parsley, 1 tsp minced chives
4 medium sized radishes
1 cup water, 1/4 cup white vinegar, 1 tsp honey
1 1/2 cups chopped dandelion greens (or other bitter greens)
1 cup arugula flowers
1 1/2 cup peas (if frozen, defrosted)
1 cup peas shoots or pea tendrils
1 cup chopped fennel fronds (or thinly sliced fennel bulb)
1/4 cup olive oil, juice of 1 lemon, 1 tsp honey, 1/4 tsp minced garlic, 1 tsp minced shallot
2- 3 eggs (optional), salt, pepper
Preheat the oven to 400 F. Toss the chopped bread (about 1- 2" cubes) with olive oil, salt, pepper, parsley, and chives. Bake for 10 - 15 minutes, or until golden brown.
Finely slice the radishes (using a mandolin, if available). Whisk together the water, vinegar, and honey (using warm water helps to dissolve the honey) and let the radishes pickle lightly while the croutons cook. Toss the dandelion greens, arugula flowers, pea tendrils, and fennel fronds in a large bowl. Then whisk together the olive oil, lemon juice, honey, garlic, and shallot to form the dressing. Adjust to taste.
Just before the bread finishes, heat up a pan to fry the eggs. Shoot for sunny side up or over easy- something with a runny yolk. When the bread is done, toss it with the greens. Strain the radishes and add them to the bowl as well. Pour the dressing over everything and toss to coat evenly. Portion out into 2 - 3 large bowls and top with the egg. Enjoy Immediately.