Spring Panzanella

Since it was BLAZING hot today I thought I'd make a refreshing salad for dinner. I was originally planning to make shabu-shabu tonight but I could just imagine lobster and I sweating over a steaming hot pot of water. Strangely I'm missing the cold days of winter since I have so many soup and stew recipes I still want to try.

Anyway, this salad is more of a throw everything you have in your fridge into your bowl kinda salad. BUT, the star of the dish was the dressing. It was light, garlicky :) and super tasty!! The best part is that it uses ingredients that you probably already have in your pantry, so no extra trip to the grocery store es necessario.

Spring Pazanella
4 servings for a main dish, 6 for a starter
Adapted from here

1 baguette loaf
4-5 vine-ripened tomatoes
10 basil leaves
3 tablespoons of capers drained and chopped
1 bunch of asparagus
Few handfuls of mesclun mix

1 teaspoon garlic, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

For the vinaigrette combine first five ingredients ad slowly whisk in olive oil until emulsified. Toss with rest of ingredients.

Cut bread into half inch cubes and toast in 425F oven for 5-7 minutes. Ideally you want the bread to brown on the outside but still be a little soft in the midle. It's okay if they get too crispy like croutons b/c the dressing will help soften them. Broil asparagus for 5-7 minutes depending on how crunchy you like them and then cut into bite size pieces.
Combine bread and the rest of the ingredients in a bowl and toss with dressing and serve.