Spring Pesto Panzanella

• 1 ciabatta loaf
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 6 tablespoons parmesan cheese
• 1 pound asparagus, cut into 1-inch slices
• 6 leeks, green parts removed, thinly sliced
• 2 cups white beans
• 5 tomatoes, chopped
• 8 ounces sun-dried tomatoes
• 1 head of butter lettuce
• 1/3 cup pesto
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste

1. 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.
2. Spread 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.
3. In 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.

loaf, olive oil, garlic, parmesan cheese, leeks, white beans, tomatoes, tomatoes, butter, pesto, balsamic vinegar, salt

Taken from food52.com/recipes/12696-spring-pesto-panzanella (may not work)