Ingredients
For the croutons:
1 small ciabatta loaf, torn or chopped into cubes / about 6-8 cups
2 tbsp extra virgin olive oil
1/4 tsp coarse salt
Pinch pepper
For the salad:
1 bunch of fresh asparagus, trimmed and cut into 1 inch pieces
1/2 tbsp olive oil
Pinch salt and pepper
1 cup frozen peas, cooked
10 radishes, cut into quarters
1x 14-ounce can of white beans, rinsed and drained
1/2 cup red onion, sliced thin
½ cup shaved or grated parmesan cheese
Dressing:
¼ cup olive oil
2 tbsp champagne vinegar
½ tsp salt
¼ tsp pepper
Optional: ½ tsp dried oregano
Instructions
- Preheat the oven to 425F.
- Tear or cut ciabatta into 1 inch pieces and place on a large baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper and toss on the baking sheet.
- Bake in the oven for 8-10 minutes, until bread starts to turn golden.
- Remove the bread from the baking sheet to cool.
- Next, toss asparagus pieces with ½ tbsp olive oil, pinch of salt and pepper and cook for 5-7 minutes until just fork tender – you want a bit of crunch still. Remove asparagus pieces from the pan into a bowl to cool.
- To prepare the peas, cook according to package directions and set aside.
- To prepare the radishes, cut into quarters (or eighths if the radishes are quite large).
- To prepare the beans, drain and rinse with cold water.
- To prepare the red onion, slice thinly and add to the salad bowl.
- To assemble the salad, whisk all of the dressing ingredients together and then toss the dressing with the vegetables. Then, add in the bread, parmesan cheese and beans, toss and serve at room temperature.
TIPS
- Want to make this salad ahead of time? Just keep all of the elements separate until you’re ready to serve.
- Substitutions: If your local store is out of some ingredients, you can add in your favourite salad greens to replace a missing ingredient OR double up on an ingredient you can find. Other delicious vegetables that make great substitutions are: cucumbers, green beans and tomatoes.