Dandelion panzanella

Step 1/3

• 166⅔ g bread (stale)
• 1⅓ tbsp olive oil

• oven
• cutting board
• serrated knife
• baking sheet
• parchment paper

Preheat oven to 160°C/320°F. To make the croutons, cut bread into small cubes and transfer to a parchment-lined baking sheet. Toss with olive oil and bake for approx. 15 – 20 min.

Step 2/3

• 1⅓ cloves garlic
• ⅔ onion
• 333⅓ g dandelion greens
• ⅔ avocado (ripe)
• 166⅔ g cherry tomatoes

• knife
• salad spinner
• bowl (large)

Peel and finely grate garlic and set aside. Peel and slice onion into rings. Wash and dry dandelion greens, then slice roughly. Halve avocado, remove the pit, scoop out the flesh, and then dice. Halve cherry tomatoes. Add tomatoes, dandelion greens, avocado, and onion to a large salad bowl.

Step 3/3

• 3⅓ tbsp olive oil
• ⅔ tbsp white wine vinegar
• ⅔ tbsp balsamic glaze
• ⅔ tbsp honey
• ⅔ tbsp lime juice
• 1⅓ tsp Dijon mustard
• 2 tbsp water
• 4 tbsp Parmesan cheese (grated)
• 53⅓ g walnuts
• salt
• pepper

For the salad dressing, mix the grated garlic with olive oil, white wine vinegar, balsamic glaze, honey, lime juice, Dijon mustard, and water. Season with salt and pepper. Add dressing and grated Parmesan to the salad and toss well. Just before serving, add croutons, mix well with your hands, and garnish with walnuts. Enjoy!

Enjoy your meal!