Panzanella Salad with Everything Garlic Bread & Lemon Dijon Dressing

What better way to get your dark leafy greens than in an awesome fresh from the garden summer Panzanella Salad with "Everything" Garlic Bread and a zesty Lemon Dijon Dressing. It was deee-lish!

Ingredients

For the salad:
• 4 cups mixed salad
• 4 red radishes (sliced thin)
• 3 tablespoons fresh dill
• 1/2 bunch asparagus (trimmed and chopped)
• 1 loaf Everything Italian Bread  (about 3 cups, cubed)
• 3 tablespoons butter
• 1 tablespoon granulated garlic

For the Vinaigrette:
• 2 Tablespoons Lemon juice
• 1 Tablespoon White wine vinegar
• 1 Tablespoon Dijon Mustard
• 1/3 cup Olive oil
• 1/2 Teaspoon Horseradish (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425
2. Arrange asparagus on a sheet pan and drizzle with olive oil, a good sprinkle of salt and pepper. Place on lower oven rack for 15 minutes at 425
3. Cut bread into 1" cubes
4. Heat 3 tablespoons butter in a skillet over medium heat
5. When butter has melted, remove the skillet from the heat, add granulated garlic
6. Place bread cubes on a baking sheet, and brush butter and garlic mixture on bread cubes. Toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.

For the Dressing:
1. While the bread and asparagus are in the oven, combine the lemon juice, white wine vinegar, Dijon mustard, horseradish and salt and pepper in a jar with a lid. Add the olive oil, attach the lid and shake it vigorously until well combined. Store in the refrigerator until ready to use.

For the salad:
1. Combine mixed salad, asparagus pieces, tuck sliced radishes around the sides. Add toasted bread and add a drizzle of salad dressing

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