 I live for a panzanella. Mmm. This spring panzanella might be my favorite thing I've made in ages. A bread salad, bring it on. First things first, let's blanch some veg and toast some bread. I'm using the latest and greatest color in the LaCruce collection called shallot and it just launched today. And you bet we're frying shallots for this recipe. Hot tip, when you're making crispy shallots, you wanna place the slices in cold oil in your LaCruce and then slowly warm them up to bring them to temp to fry. That will make you not burn them. Next, assemble, make that vinaigrette, add everything to the same brazier that you toasted the croutons in and serve it up. It'll truly win awards at your next brunch and I ate this entire thing by myself. I make no apologies.