Colu Henry: Spring Panzanella Salad with Lemon and Herbs

The author (Colu Cooks, Back Pocket Pasta) and co-founder of a new rosé company, Oona Wine, shares her favorite recipe for an outdoor dinner with friends.

Colu is a cook, author, and frequent contributor to the New York Times and Food & Wine. Her elegant yet approachable recipes resonate with home cooks. I love how manageable they are for non-expert chefs like me. Colu is the author of Back Pocket Pasta and Colu Cooks: Easy Fancy Food and writes a weekly companion newsletter, Colu Cooks. She co-founded a wine company that launched yesterday! Check out Oona Wine. She and her husband split their time between Hudson, New York, and Nova Scotia, Canada, where they are restoring an 1866 farmhouse.

Beautiful photo by Tara Donne

”There's nothing I love more than having friends over for dinner,” Colu says, “especially this time of year when we can be outside. Hosting people in your home is a way to show people that you love them and nothing beats that. After months of root vegetables, soups, and stews, the arrival of snappy green vegetables in the spring makes my heart sing. Oddly, the traditional summer panzanella, which features tomatoes and cucumbers, doesn't float my boat, but one with snap peas, asparagus, and lots of herbs is something I can get behind! Here in Hudson, snap peas and asparagus just came into season, so now is a perfect time to make this salad. It pairs perfectly with my new wine: a Barbera rosé frizzante, perfect for this time of year. 

”The nice thing about the panzanella is that it works on its own as a main meal or can be part of a larger spread alongside a grain salad with feta, soft-boiled eggs topped with chive blossoms, and a big beautiful array of crudité and of course a soft cheese. Strawberries and cream for dessert, please." 

Colu's Spring Panzanella Salad with Lemon and Herbs 

Serves 4 

Time 20 minutes 

INGREDIENTS

• 3 (1-inch thick) slices of country bread or round peasant loaf, torn into 1- to 1½-inch pieces

• 4 tablespoons olive oil, divided, plus more as needed

• Kosher salt and freshly ground black pepper 

• 1 bunch asparagus, woody ends removed and sliced on the bias into 1 ½ - 2-inch pieces 

• 4 ounces snap peas, strings removed 

• 1 small fennel bulb, thinly sliced 

• 3 scallions, thinly sliced on the bias 

• 2 tablespoons lemon juice, plus more as needed  

• 1 teaspoon lemon zest

• ½ cup tender herbs such as tarragon, mint, and parsley, roughly chopped 

• Wedge of Pecorino cheese

• Flaky salt for serving 

METHOD

1. Heat the oven to 425 degrees. 

2. Toss the bread with two tablespoons of olive oil and season with salt and pepper. Toast for 10 to 12 minutes, turning the bread halfway through, until the croutons are golden and crisp.

3. Meanwhile, bring a large pot of well-salted water to a boil. Blanch the asparagus and the snap peas until crisp-tender, about 2 minutes. Drain and immediately run under cold water to stop them from cooking. Pat them very dry. 

4. In a large bowl, add the croutons, asparagus, snap peas, fennel, and the scallions. Add in the lemon juice and zest drizzle with remaining oil and season with salt and pepper. Toss gently to combine. 

5. Using a vegetable peeler, shave the pecorino over-top (about 1 cup loosely packed) and add the herbs and toss again gently. Taste and adjust more lemon juice and olive oil as needed. Finish with a few good pinches of flaky salt.