Green Bean & Pea Panzanella Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Beautiful, healthy salad

    Main Ingredient:

    several beans and peas

    Category:  Salads

    Cuisine:  American

    Prep Time: 30 min


    WSJ Off Duty, 5/26/2012, Chef Johnny Monis of Little Serow, Washington, DC

    Posted By:


    Posted On:

    June 23, 2012

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