Panzanella Salad

Use seasonal vegetables, herbs, and dairy from your favorite farms for this delicious summer salad!

Croutons

1/3 loaf 1+ day-old torn or cubed Deer Creek Malthouse Beer Bread or Heritage Bread
about 3T neutral oil
salt
optional: minced hard herbs (thyme, oregano, marjoram) and/or your favorite dried spices (paprika)

Massage the oil and seasoning in the bread and toast in an oven, toaster oven or stovetop until crunchy and browned.

Salad

2 qts. loosely packed mixed lettuces farm
1 qt. loosely packed chicory leaves, arugula, young mustard greens, on their own or in combination
1 c. fresh sugar snap peas
1 c. poached or roasted new potatoes
½ c. herbs
½ c grated aged cow’s or goat’s milk cheese or crumbled fresh feta or fresh chevre or sheep’s milk cheese
¼ c. freshly cooked or leftover malted whole grains

Vinaigrette

2T Keepwell Malt Vinegar or your favorite high-quality vinegar
2 tsp. mustard
4T olive oil (Susquehanna Mills sunflower oil, or your favorite high-quality oil)
salt

Wash any veg necessary and toss salad components together in a large bowl. Prepare vinaigrette by stirring ingredients together, season with salt to taste. Sprinkle a few pinches of additional salt over the salad components and toss. Add the croutons and vinaigrette and gently toss just until evenly distributed. Grate or crumble additional cheese on top and serve immediately.