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Spring Vegetable Panzanella Salad
Ingredients
  • subheading: Vegetables:
  • 1 lemon, juiced
  • 3 quartsfiltered water, divided
  • 3 small artichokes
  • 4 tablespoonsextra-virgin olive oil
  • 1 clovegarlic, smashed
  • 2 basil stems
  • 1 large shallot, sliced
  • kosher salt
  • ½ cupdry white wine
  • ice for ice bath
  • ½ cupEnglish peas
  • 1 cupfresh fava beans
  • 1 cupasparagus, sliced
  • subheading: Panzanella:
  • 2 small loavesciabatta
  • 1½ cupsolive oil, divided
  • 1 cupcherry tomatoes, halved
  • ¼ cupshaved spring onion
  • 2 Persian cucumbers, halved lengthwise and cut into half moons
  • ½ cuppicked basil
  • ½ cuppicked parsley
  • kosher salt and freshly ground black pepper
  • ¼ cupgood red wine vinegar
  • 1 ballburrata
  • flaky sea salt
Steps
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