Recipe Detail

Green Bean & Pea Panzanella

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Number of Servings:


  1. 4 slices - Day Old Rustic Bread 1-inch thick slices
  2. 3/4 cups - Olive Oil
  3. 2 tablespoons - Garlic roughly chopped
  4. - Salt to taste
  5. 1 cups - Shelled Fava Beans
  6. 1 cups - English Peas
  7. 1 cups - French or Wax Beans cut into bite-sized pieces
  8. 1 cups - Sugar Snap Peas cut into bite-sized pieces
  9. 1/2 tablespoons - Dijon Mustard
  10. 1/4 cups - Sherry Vinegar
  11. 1/2 cups - Onion thinly sliced
  12. 1/2 cups - Fresh Mint washed, dried, roughly torn
  13. 1/2 cups - Fresh Dill washed, dried, roughly torn


1) Bring pot of salted water to a rolling boil. Meanwhile, pre-heat oven to 375. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway.
2) Meanwhile, heat 1/4 cup oil and garlic in a medium saute pan set over medium-low 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. Remove from 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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