Aline Moraes is a biologist and cook who has worked with organics for many years. In the past she had her own Organic Bistrô in the south of Brazil. Aline loves to support local farmers and eat seasonally. Farmer's markets are a huge part of her life and we are very happy to have her as a volunteer at Sorauren this year! Some of the foods Aline loves to take home from the market include Wandering deli vegan cheeses, Tapiocas from Tapioca Toronto and the amazing fresh produce! She looks forward to seeing you at the Market and hopes you enjoy her Rustic Asparagus Panzanella recipe. Watch this space for more recipes from Aline as the produce available at the market changes with the seasons.
Aline Moraes
Rustic Asparagus Panzanella Salad
This warm salad is great for these days we are having!
Ingredients for Salad:
2 tablespoons good olive oil for asparagus and tomatoes + 1 for toasting the bread
3 thick slices of Spent Good beer bread, cut into 1-inch cubes (or another good sourdough loaf)
1/2 pound of Local asparagus, trimmed
1 teaspoon kosher salt
1/4 cup of toasted walnuts
2 tablespoons of sliced sheep cheese
3 small, Roma tomatoes, cut into big slices
1/2 cucumber, unpeeled, with seeds removed and sliced 1/2-inch thick
20 large basil leaves
10 lettuce leaves
Vinaigrette:
1 teaspoon of microplaned or finely minced garlic (about 2 small cloves)
1 teaspoon Dijon mustard
1/2 lemon (peel and juice)
1/4 cup of olive oil
1/2 teaspoon kosher salt
1 pinch of ground black pepper
Directions:
1) Preheat oven to 400°. Place asparagus, tomatoes, and a pinch of salt in a greased baking pan and toss to coat. Roast until asparagus is crisp-tender and tomato is super soft, 15-20 minutes, turning vegetables occasionally.
2) Heat 1 tablespoon of olive oil in a saute pan. Add the bread and salt; cook over medium heat, tossing frequently until crispy. Add walnuts and reserve.
3) For the vinaigrette, mix garlic with lemon juice and leave for 10 min. Then whisk all the ingredients together until emulsified.
4) In a large bowl, mix the lettuce, cheese, basil, cucumber, bread, walnuts, and vinaigrette. Add the warm asparagus and tomatoes. Toss it all together. Season with salt and pepper to taste. Enjoy!
Serves about 3 adults.
Rustic Asparagus Panzanella Salad
