Photo courtesy of The Ingalls

In this panzanella, I use freshly pulled croutons as opposed to my stash of frozen homemade bread cubes.

Using a Nancy Silverton technique from her Breads from the La Brea Bakery cookbook, I “pull” the bread into roughly shaped pieces—pieces that get delightfully coated with creamy dressing.

4 Servings

Instructions:

1. For the dressing: Blend the Pecorino Romano, buttermilk, oil, green onion, garlic, and salt in a blender until smooth. Add the lemon juice to taste and season with pepper. (The dressing can be made up to 4 days ahead; cover and refrigerate.)
2. For the croutons: Preheat the oven to 400°F. Gently pull the bread apart, creating roughly shaped ¾-inch pieces. (You should have about 4 cups.) Toss the croutons with the oil on a heavy medium sheet pan. Sprinkle lightly with salt and toast in the oven until golden brown, about 5 minutes. Cool. (The croutons can be made up to 1 day ahead. Cover and keep at room temperature.)
3. For the salad: Working with one at a time, grasp an asparagus stalk firmly at the cut end. Using a sharp vegetable peeler, shave the asparagus into thin ribbons; discard the tough end. Repeat with the remaining spears. (Don’t worry if the tips break off or if some pieces are thicker than others.) Transfer the asparagus to a large bowl. Add the greens, cucumber, snap peas, and radishes. (This can be prepared up to 3 hours before serving.)
4. When ready to serve: Add the mozzarella, croutons, and dressing. Season generously with pepper, toss well, and serve garnished with the Pecorino Romano.