2 pound medium asparagus
1/2 cup freshly chopped basil leaves
8 tablespoons extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
Panzanella Croutons, recipe follows
2 cups fresh or frozen English peas, boiled until tender and drained
1 cup thinly sliced green onion or spring onion
3 tablespoons plus 1 teaspoon fresh lemon juice, divided
1/2 head radicchio, ribbon-cut, soaked, drained, and dried
2 cup whole baby spinach leaves or arugula
Wedge ricotta salata cheese
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
1/2 cup unsalted butter
12 cups crust-free cubed day-old bread (1/2-inch cubes)
3/4 cup finely grated Parmesan
I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
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