Fava Bean and English Pea Panzanella
Source: Elianna Friedman, CUESA’s Market Chef
Recipe Type: Salads | Seasons: Spring, Summer
This recipe was demonstrated for CUESA’s Foodwise Tour of Iacopi Farms on June 18, 2013.
Serves 2 to 4
1 loaf of favorite bread (day-old works best)
1 cup olive oil (reserve ½ for dressing)
3 cloves garlic, chopped
1 cup arugula
½ cup English peas, shelled and blanched
½ cup fava beans, shelled, blanched, and peeled
½ bunch green onions, sliced
3 large tomatoes, chopped
½ bunch basil, chiffonade
2 tablespoons balsamic vinegar
Salt and pepper to taste
1. Preheat oven to 350ºF. Rip the bread into bite-size pieces and soak in ½ cup olive oil. Sprinkle the garlic on top, then toast in the oven for 10 minutes.
2. Mix the arugula, peas, favas, onions, tomatoes, and basil in a bowl. Toss in the toasted bread pieces. Drizzle the balsamic vinegar and remaining ½ cup olive oil over the top and season with salt and pepper to taste.