Whenever I spot the first asparagus and fava beans at the market, I know Spring has truly arrived, and that it’s time for a green panzanella. Now, let me remind you, just once more, that the traditional Tuscan panzanella calls for stale bread soaked in water. But this time I like to bend the rules. For this version, I toast chunks of crusty country bread in a drizzle of olive oil until they’re golden and crisp, almost like little croutons, ready to soak up all the goodness to come.
Then come the first treasures of the season: tender sweet peas, thick spears of asparagus, freshly shelled fava beans, finely sliced spring onions, a handful of peppery arugula, and a scattering of fresh mint leaves. It’s the sort of dish that begs to be shared. Serve as a light starter for a festive family gathering, or make it a meal in its own right, especially if you pair it with a wedge of young pecorino or a soft-boiled egg on the side
Ingredients (serves 4)
- 2 ½ cups/350 grams crusty country bread, preferably a day or two old
- 1 cup/about 350 grams shelled fresh peas
- 8 thick asparagus spears, thinly sliced
- 1 cup/about 350 grams shelled fava beans
- 1 Spring onion, finely sliced
- 1 small bunch/40 grams arugula
- Fresh mint leaves
- Extra virgin olive oil
- Rice vinegar
- Fine sea salt
- Freshly ground black pepper
Directions
- Cut the bread into bite-sized cubes. Place them in a large pan, drizzle generously with extra virgin olive oil, and toast over a medium heat, tossing often, until golden and crunchy. Set aside to cool.
- Bring a pot of salted water to the boil. Blanch the peas for about 5 minutes. In the final minute, add the asparagus to the pot. Drain both vegetables and immediately transfer them to a bowl of iced water. This helps to stop the cooking and lock in their bright green color. Drain thoroughly.
- In a large serving bowl, combine the bread croutons, blanched peas and asparagus, fava beans, arugula, spring onion and a scattering of fresh mint leaves.
- Drizzle generously with your best extra virgin olive oil and a splash of rice vinegar. Season with sea salt and freshly ground black pepper. Toss everything together gently, taste, and adjust the seasoning if needed.
- Let the salad sit at room temperature for about 10 minutes to allow the flavors to mingle. Serve and enjoy.
