Panzanella Salad with Asparagus and Smoked Salmon

Preparation time: 5-10 minutes

Cooking time: 15-20 minutes

Yield: 2 large servings or 4 small servings

This smoked salmon panzanella is a true explosion of flavours and textures. Crunchy bread soaked in a vinaigrette made with Dijon mustard, extra virgin olive oil, and apple cider vinegar, crisp cucumbers, smoked salmon... and, of course, seasonal asparagus for a fresh and crunchy touch!

A fresh dish, perfect for sunny days yet just as comforting when the sky turns gray—an explosion of flavours to brighten any day.

INGREDIENTS

• 4 to 6 slices of sourdough bread, cut into large cubes
  
• 15 ml (1 tbsp) Maison Orphée Dijon Mustard
  
• 15 ml (1 tbsp) Maison Orphée Apple Cider Vinegar
  
• 30 ml (2 tbsp) honey
  
• 60 ml (1/4 cup) Maison Orphée Extra Virgin Olive Oil - Balanced
  
• Zest of one lemon
  
• Fresh dill, chopped
  
• 250g asparagus, cut into pieces
  
• 5 radishes, sliced
  
• 3 Lebanese cucumbers, sliced
  
• 150g smoked salmon, cut into pieces
  
• A large handful of arugula sprouts
  
• 120 ml (1/2 cup) crumbled feta cheese
  

PREPARATION

1. Preheat the oven to 220°C (425°F). Spread the bread cubes on a baking sheet. Brush with olive oil, then season with salt and pepper. Bake for 10 to 12 minutes, until golden and crispy.
   

2. In a bowl, mix the Dijon mustard, apple cider vinegar, honey, and olive oil. Add the chopped fresh dill and lemon zest, then whisk well to combine.
   

3. Bring a pot of water to a boil. Add the asparagus and cook for 2 to 3 minutes, until tender but still crisp. Drain immediately and transfer to a bowl of ice water to stop the cooking and preserve their vibrant colour.
   

4. In a large bowl, combine the crispy croutons, asparagus, radishes, cucumbers, smoked salmon, arugula sprouts, and crumbled feta cheese. Dress the salad: Pour the vinaigrette over the mixture and gently toss to coat all ingredients evenly.