1 small loaf of crusty bread, torn into cube size pieces , about 8-10 cups
1 bundle of asparagus (about 8-10), cut into 1” pieces
1 small bundle of scallions (about 4-5), chopped
10-12 brussels sprouts, trimmed and leaves removed
1⁄2 cup Castelvetrano Olives, pitted and chopped
2 tablespoons dill, chopped plus extra for garnish
1/2 cup olive oil plus 3 tablespoons
1 tablespoon Dijon mustard
1⁄2 lemon, juiced
salt and pepper to taste
parmesan to garnish
The Prep
Preheat the oven to 300 degrees. Place torn bread pieces onto a baking sheet and toss with 2 tablespoons olive oil, 2 tablespoons dill and a pinch of salt. Toss together with your hands. Bake for 15- 20 minutes until golden and crisp. Set aside.
In a large skillet over medium heat, warm 1 tablespoon olive oil. Add chopped asparagus and cook for 5- 7 minutes until bright green and brown in parts. Remove asparagus from the pan.
Add brussels sprout leaves to the pan and cook gently for 3-4 minutes, stirring occasionally. Remove from the heat.
In a small cup, mix together 1⁄2 cup olive oil, 1 tablespoon Dijon mustard, and lemon juice. Add a pinch of salt and pepper, and mix together.
In a large serving bowl, toss together golden bread cubes, asparagus, brussels sprout leaves, chopped scallions, and lemon Dijon dressing. Let sit for about 45 minutes.
Before serving, add chopped olives, shaved parmesan and additional dill for garnish.
