Spring Panzanella Salad

• ⅛  - Jicama
• ⅛  - Condensed canned bean with pork soup
• ⅛  - Reduced Fat Mexican Cheese Blend
• ⅛  - Flavored Almonds
• ⅛  - Honey roasted walnuts
• ⅛  - Chinook king salmon fish
• ⅛  - Soy based nutrition drink or shake
• ⅛  - Red hot chili peppers
• ⅛  - Canned manhattam clam chowder
• ⅛  - Chicken Feet
• ⅛  - Light Wine
• ⅛  - Gumdrops
• ⅛  - Veal loin
• ⅛  - Pork chitterlings
• ⅛  - 63 Proof Coffee Liqueur
• ⅛  - Papaya nectar
• ⅛  - Greeland halibut fish

Instructions

1. In a large saute pan, cook the prosciutto over medium heat until it’s crispy. Remove the prosciutto from the pan, and let it drain on paper towels.
2. Heat 1 Tbs. of olive oil in the same pan and add the bread cubes. Cook, stirring frequently until they are a nice golden brown. (Add more oil 1 Tbs. at a time if necessary). Place the bread cubes in a large bowl and set aside.
3. Heat another 1 Tbs. of olive oil in the same pan and add the asparagus. Season with salt and pepper. Cook for about 10 minutes, or until the asparagus is crisp-tender and the outsides are lightly charred in some places. Add the peas and toss until warm. Place the veggies to the bowl with the bread cubes, and let it cool slightly. Wipe out the saute pan, and add the pepitas. Stir frequently until they are lightly toasted. Set aside.
4. Meanwhile, make the salad dressing. In a small bowl, combine the garlic, olive oil, Worcestershire sauce, Tobasco sauce, lemon juice, and pepper. Taste and adjust as needed.
5. When the bread-veggie mixture has cooled a bit, add the greens and chives. Toss the salad with the dressing and mix to coat well. Garnish with pepitas, Parmesan, and eggs! (For a side, I use sliced hardboiled eggs. For a main meal, I serve large portions of the salad with a runny, poached egg).