By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 8 cups

Ingredients:

• Panzanella:
• 1 loaf of day old, hard-crusted bread
• 16 oz. can diced tomatoes in juice
• 1 medium onion, preferably red
• 1 cup shredded cheese, parmesan, swiss, jack, or your choice
• Asparagus Vinaigrette:
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dry mustard
• 1 cup minced frozen asparagus, thawed and drained

Directions:

• Panzanella:
• Cube the loaf of bread, and place in a large bowl.
• Pour the canned tomatoes over the bread, and lightly toss until combined.
• Dice the onion, and add it to the bread and tomato mixture.
• Add the shredded cheese, and toss with the asparagus vinaigrette.
• Season to taste with salt and pepper.
• Asparagus Vinaigrette:
• Combine all the ingredients in a jar with a tight-fitting lid.
• Shake well to mix/emulsify the dressing.
• Open the jar, and slowly pour over the bread salad, mixing as you go.  You don’t want to soak the bread; just add a light coating.
• Save extra dressing for another use.  Keep refrigerated.