Photo by eatswellwithothers
eatswellwithothers's Notes:
Expand1 ciabatta loaf Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
6 tablespoons parmesan cheese Ask a question about this ingredient
1 pound asparagus, cut into 1-inch slices Ask a question about this ingredient
6 leeks, green parts removed, thinly sliced Ask a question about this ingredient
2 cups white beans Ask a question about this ingredient
5 tomatoes, chopped Ask a question about this ingredient
8 ounces sun-dried tomatoes Ask a question about this ingredient
1 head of butter lettuce Ask a question about this ingredient
1/3 cup pesto Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
Preheat oven to 400. Cut the ciabatta into cubes (or tear it into small pieces). In a large bowl, mix it with the 1/4 cup olive oil, minced garlic, and parmesan cheese. Place it on a baking sheet and bake for 15 minutes or until golden brown, stirring frequently. Set aside to cool. Leave the oven on.
Ask a question about this stepSpread the asparagus and leeks on a second baking sheet. Spray with cooking spray and sprinkle lightly with salt. Roast for 15-20 minutes or until asparagus and leeks are starting to brown. Set aside to cool.
Ask a question about this stepIn a large bowl, mix together the bread cubes, asparagus, leeks, white beans, tomatoes, lettuce and sun-dried tomatoes. Mix in the pesto and balsamic vinegar so that everything is evenly coated. Add salt and pepper to taste.
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