I lived in New York for some time in my life, I loved walking its worldwide famous streets, especially when it came to experiencing new cultures in China Town or Little Italy, which had their unique smells. The one I recall best in my dear Little Italy with smell of Fava Asparagus Pea Spring Panzanella Salad. So when I am reminiscing my time there, I prepare this recipe.
Every city has its own unique scent; like a fingerprint in fragrance form. And there are scents that are so truly New York that they immediately bring back memories of my many summers there during college. Back when I wanted nothing more than to find my inner Carrie Bradshaw and live in lower Manhattan in search of my very own Aiden.
Though I’ve never been a full-time New Yorker, my college friends have bestowed me honorary status, thanks in some part to all the summers and long work stints I’ve chalked up.
But I always go back to the New York farmers’ markets; the markets are filled with produce that is so distinctly New York, especially this time of year when there are gems like ramps, rhubarb, and scapes.
This is a very green take on the classic panzanella salad, and, while you could add in some crisped bacon or flaked smoked fish to make it more of a meal, it’s perfectly perfect as is.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
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Fava Asparagus Pea Spring Panzanella Salad Recipe
Ingredients
- 12 ounces fresh fava beans about 1 1/2 cups peeled
- 12 ounces day-old multigrain or seeded bread cut into 1-inch cubes
- 1/3 cup extra-virgin olive oil divided
- 1 medium leek quartered and thinly sliced
- 3 medium garlic cloves thinly sliced
- 1 1/2 cups sugar snap peas cut into thirds
- 1 cup shelled English peas
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon Mustard
- 2 ounces baby arugula
- 1/3 cup snipped fresh chives
- 1/3 cup fresh mint leaves
- 4 ounces fresh goat cheese (aka chevre) crumbled
Instructions
- Toast The Bread: Bring a medium saucepan of water to a boil over high heat fill a bowl halfway with ice water, and shell the fava beans. Meanwhile, toss the bread with half the olive oil, the leek, garlic, a good pinch of salt and a few cranks of pepper in a large bowl until well coated. Turn the bread out onto a rimmed baking sheet and toast in a 350°F degree oven until the bread is golden brown and crunchy, about 15 minutes.
- Blanch The Fava Beans And Peas: When the water is boiling, add a big pinch of salt, add the favas, peas, and snap peas and cook (blanch) until bright green and crisp-tender, about 2 minutes. With a slotted spoon, immediately transfer them to the ice-water bath.
- Peel The Fava Beans: When the vegetables are cool, remove from ice-water bath and dry well. Remove the fava skins by splitting open the skin and squeezing out the bean.
- Make The Vinaigrette: Meanwhile, whisk together remaining oil, vinegar, and mustard and season with salt. Combine the bread mixture with the blanched vegetables and toss with half the vinaigrette. Taste and add more salt or pepper, as needed.
- Make The Salad: Fold in the arugula and herbs, add more dressing to just coat the greens. Add more salt, as desired, top with cheese, and serve immediately.
