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Spring Panzanella

KENDALL-JACKSON
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

Asparagus

1/2 cup

Dill

1 cup

English peas, raw

8

Fingerling potatoes

2

Lemons, juice of

1 cup

Mint, leaves

1

bunch Radishes

2

stalk Rhubarb

2

Shallots, thin

2 cups

Spinach, fresh

1

Salt/pepper

1

Olive oil, quality

1 cup

Marcona almonds

2 cups

Fresh sourdough, cubed