This Fava Asparagus Pea Spring Panzanella Salad Recipe is a very green take on the Italian bread salad, Panzanella. 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.
12ouncesday-old multigrain or seeded breadcut into 1-inch cubes
1/3cupextra-virgin olive oildivided
1mediumleekquartered and thinly sliced
3mediumgarlic clovesthinly sliced
1 1/2cupssugar snap peascut into thirds
1cupshelled English peas
2tablespoonswhite balsamic vinegar
1teaspoonDijon Mustard
2ouncesbaby arugula
1/3cupsnipped fresh chives
1/3cupfresh mint leaves
4ouncesfresh 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.