Lemon Pesto Crunch Salad

Instructions

1. Prepare Parmesan Croutons

   2 min hands-on11 min waiting

   • Preheat oven to 180°C (350°F).
   • Tear focaccia into bite-sized pieces and arrange on a baking tray.
   • Drizzle with olive oil, sprinkle with salt and black pepper, and coat with some grated parmesan.
   • Bake for 10–12 minutes until golden and crispy. Set aside to cool.

2. Blanch Vegetables

   2 min hands-on4 min waiting

   • Fill a pot with water, add salt, and bring to a boil.
   • Add soybeans and broccoli, cooking for 3–4 minutes until vibrant green and firm.
   • Transfer to ice water to stop cooking, then drain and pat dry.

3. Prepare Pesto Dressing

   2 min hands-on

   • In a bowl, combine pesto, some grated parmesan, and lemon juice.
   • Add lemon zest and whisk in olive oil until smooth.
   • Season with salt and black pepper to taste.

4. Assemble Salad

   3 min hands-on

   • Toss blanched soybeans and broccoli in the pesto dressing.
   • Add halved tomatoes and almonds, mixing gently.
   • Add parmesan croutons and remaining grated parmesan, tossing to combine.

5. Plate and Serve

   1 min hands-on

   • Divide salad among plates.
   • Optionally garnish with extra parmesan or almond slivers. Serve immediately.
   • Cooking tips:
   • For extra crunch, toast the almonds in a dry skillet over medium heat for 2–3 minutes before adding them to the salad.
   • When making the croutons, avoid overcrowding the tray to ensure even crisping.
   • To enhance the citrus flavor, you can add a small splash of lemon juice to the salad just before serving.
   • If the pesto dressing seems too thick, loosen it further by adding a teaspoon of water or olive oil at a time, mixing thoroughly.