Green Bean & Pea Panzanella

From Chef Johnny Monis. His Restaurants: Komi and Little Serow, both in Washington, D.C.
Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 4

    1-inch-thick slices of day-old rustic bread

  • 3/4

    cup olive oil

  • 2

    tablespoons roughly chopped garlic

  • Salt, to taste

  • 1

    cup shelled fava beans

  • 1

    cup English peas

  • 1

    cup French or wax beans, cut into bite-size pieces

  • 1

    cup sugar snap peas, cut into bite-size pieces

  • 1/2

    tablespoon Dijon mustard

  • 1/4

    cup Sherry vinegar

  • 1/2

    cup thinly sliced onion

  • 1/2

    cup fresh mint, washed, dried and roughly torn

  • 1/2

    cup fresh dill, washed, dried and roughly chopped

Directions

1. Bring a pot of salted water to a rolling boil. Meanwhile, preheat oven to 375 degrees. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway through to ensure even coloring. Set aside to cool for a few minutes. 2. Meanwhile, heat 1/4 cup oil and garlic in a medium saute pan set over medium-high heat. Cook until garlic is light colored, about 3 minutes. Pour garlic oil over bread and toss well to coat. Season with salt and set aside. 3. Lightly blanch all greens in batches until crisp-tender. With a slotted spoon, immediately transfer them to an ice-water bath and dry well. 4. Whisk together mustard, vinegar and remaining 1/2 cup oil. Season with salt. In a large bowl, toss croutons with onion slices, greens and herbs. Lightly dress with half the vinaigrette and season with salt. Let sit 5 minutes and then taste. Add more dressing or seasoning if necessary, and reserve the rest for another use.

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