Greg DuPree
Hands-On Time
20 Mins
Total Time
40 Mins
Yield
4 servings

Panzanella is a crouton lovers’ dream come true. It’s salad, but with a ton of olive oil-coated, toasted bread tossed with vegetables—in this instance, snap peas, green beans, radicchio, and a hefty serving of herbs. The panzanella dressing is a mixture of red wine vinegar, red onion, and a tiny amount of honey, which helps cut through the naturally bitter radicchio. Thankfully, if you’re wondering what to serve with panzanella the answer is easy: almost every protein pairs well. Quick options include grilled chicken or salmon, or for a hands-off main, try a slow-roasted pork shoulder.

How to Make It

Step 1

Preheat oven to 400°F. Toss bread with 2 tablespoons oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, shaking sheet halfway through, until bread is golden and toasted, 10 to 12 minutes. Let cool.

Step 2

Meanwhile, whisk vinegar, honey, 5 tablespoons oil, and ½ teaspoon salt in a large bowl. Add toasted bread and onion and toss to combine.

Step 3

Fill a large bowl with ice water. Bring a large pot of salted water to a boil. Add snap peas and beans and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer snap peas and beans to ice water. Let cool, then drain. Transfer to a large bowl and pat dry. Add remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper and toss to coat.

Step 4

Heat a large, heavy-bottomed skillet over high. Add snap pea mixture and cook, stirring once or twice, until charred in spots but still crisp, 4 to 5 minutes. Transfer to bowl with bread.

Step 5

Add radicchio and herbs and toss to combine.

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