Pea Panzanella Recipes

CHICKPEA PANZANELLA

Chickpea Panzanella image

A bread salad is a delicious way to breathe new life into day-old bread. Ciabatta bread lends crunch and texture, soaks up juices and dressings, and adds toasty flavor. We toast the bread in the oven, but if you already have the grill cranked up, this salad easily transitions to an outdoor dish. We recommend showcasing seasonally prime veggies for optimum taste and freshness. In spring, cherry tomatoes are your best bet. By allowing a few well-chosen convenience items to shine, this supremely simple salad comes together in only 20 minutes. Serve it at room temperature or slightly chilled for best results.

Provided by Jamie Vespa, MS, RD

Time 20m

Yield Serves 5 (serving size: 2 cups)

Number Of Ingredients 12

Ingredients

1 (8-oz.) ciabatta loaf
2 cups cherry tomatoes, halved
1 (15-oz.) can unsalted chickpeas, drained and rinsed
1 (8.5-oz.) can quartered artichoke hearts, drained
3 ounces feta cheese, crumbled (about 3/4 cup)
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon kosher salt

Steps:

Preheat oven to 350°F. Remove and discard crust from ciabatta; cut bread into 1/2-inch cubes. Spread bread cubes in an even layer on a baking sheet. Bake at 350°F for 12 minutes or until toasted and golden.
Combine toasted bread, tomatoes, chickpeas, artichoke hearts, feta, onion, and basil in a large bowl.
In a separate smaller bowl, combine oil, vinegar, oregano, pepper, and salt. Stir with a whisk. Pour over salad; toss to combine. Garnish with chopped fresh basil.

Nutrition Facts : Calories 347, Carbohydrate 40 g, Cholesterol 15 mg, Fat 16 g, Fiber 6 g, Protein 11 g, SaturatedFat 4.2 g, Sodium 599 mg, Sugar 3 g

PANZANELLA

Panzanella image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 16

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

PEA PANZANELLA

Pea Panzanella image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 21

Ingredients

8 tablespoons (1 stick) unsalted butter
3 tablespoons chopped garlic
3 tablespoons chopped fresh thyme leaves
1 pound day old country bread, cut in 1/2-inch cubes (remove crust if hard)
Gray salt
Freshly ground black pepper
1/3 cup freshly grated Parmesan
1/3 cup freshly grated pecorino Romano
6 tablespoons chopped fresh basil leaves
1 1/2 cups fresh or frozen peas
1/2 cup heavy cream
Pinch powdered Vitamin C, optional (ascorbic acid)
1/2 cup chicken stock or water, plus more for moistening the salad
1/4 cup extra-virgin olive oil
2/3 cup thinly sliced scallion greens
1 1/2 cups cooked peas
1/2 cup grated pecorino Toscano, plus more for grating
6 cups spring greens
Extra-virgin olive oil, for drizzling
3 tablespoons lemon juice
1 tablespoon lemon zest

Steps:

Preheat the oven to 375 degrees F and place a baking sheet in the oven.
Make the Panzanella Cubes: Heat the butter in a skillet over moderate heat until it begins to brown. Add the chopped garlic and stir briefly to release its fragrance. Add the chopped thyme. Stir to combine.
Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly. Season with salt and pepper. Stir in the 2 cheeses and chopped basil. Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them. Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes. Transfer to a bowl to cool.
Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a stainless steel saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes. Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired. While blender or food processor is running, add chicken stock and olive oil and puree until smooth. Season with salt and pepper. Cool the puree in a bowl over an ice bath.
Combine: In a large bowl, combine the toasted bread cubes and the pea puree. Stir to coat the bread. Add the cooked peas, scallions, and pecorino Toscano.
Put the ring from a 10-inch spring form pan upside down on a large plate. Fill with the bread mixture, pressing it into place. Let stand, or refrigerate, for 30 minutes to 1 hour, then remove the ring. In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste. Mound the greens lightly on top of the panzanella. Grate pecorino on top, to garnish.

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