Fava Bean and English Pea Panzanella | CUESA

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Fava Bean and English Pea Panzanella

Source:

Elianna Friedman, CUESA’s Market Chef

This recipe was demonstrated for CUESA’s Foodwise Tour of Iacopi Farms on June 18, 2013.

Serves 2 to 4

INGREDIENTS

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

PREPARATION

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.
 

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »