Recipes

Summer IPA Panzanella Salad

Summer IPA Panzanella Salad. It’s a salad with bread & beer! It’s the best. SO good!

Summer IPA Panzanella Salad

Ingredients

  • 1 baguette, stale
  • ½ lbs asparagus, chopped
  • 5 tablespoons unsalted butter
  • 3 tablespoons IPA beer
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 2 large heirloom tomatoes, chopped
  • 3 tablespoons chopped green onions (or chives, or the green parts of Spring onions)
  • 3 leaves basil, chopped
  • ½ cup (.5 ounces) parmesan, grated with a microplane
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F.
  2. Cut the baguette into small cubes, add in an even layer to a baking sheet. Add the asparagus to the pan.
  3. Melt the butter, stir in the IPA beer, drizzle over the bread and asparagus, sprinkle with salt, pepper, and garlic powder.
  4. Bake for 15 minutes or until the bread has toasted.
  5. Add the chopped tomatoes to a large serving bowl. Add the asparagus, bread cubes, green onions and basil. Toss to combine, sprinkle with parmesan cheese. Salt and pepper to taste.

Serves 4-6 people

Shared from the Beeroness

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