Spring Panzanella

Spring is here, so to celebrate I made a big bowl of croutons for dinner. Panzanella is a Tuscan dish normally associated with summer and tomatoes, but my desire to eat vast quantities of bread isn’t limited to warmer months, so here we are. Choice of bread is up to you (I prefer a mix of sourdough and brioche). The Luberon N4 is our version of an Herbes de Provence, and seasons both the bread and the dressing.

 

 


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