Fava Asparagus Pea Spring Panzanella Salad Recipe

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.

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer, Brunch, Dinner, Lunch, Salad, Side

Cuisine American

Diet Vegetarian

Servings servings

Calories 413 kcal

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.

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Nutrition

Serving: 1servingCalories: 413kcalCarbohydrates: 45gProtein: 18gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 9mgSodium: 347mgPotassium: 502mgFiber: 9gSugar: 8gVitamin A: 1332IUVitamin C: 30mgCalcium: 193mgIron: 4mg

Keyword italian bread salad, spring salad