Spring Greens Panzanella

by Karen Mordechai




You'll need

  • 1 cups english peas
  • 1 bunch fresh mint, washed, dried and roughly torn
  • 1/2 bag market greens
  • 1/3 lb. ricotta salata, cubed
  • 1/3 country loaf, for croutons
  • 1 bunch asparagus (grilled)
  • 1 bunch bok choy, blanched
  • red wine vinegar

Here's how

  1. Bring a pot of salted water to a rolling boil. Meanwhile, preheat oven to 375 degrees. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway through to ensure even coloring. Set aside to cool for a few minutes.
  2. Meanwhile, heat ¼ 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 peas 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. Blanch bok choy as well as above.
  4. Heat a char-grill pan (or barbecue) over high heat. Brush asparagus lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes).
  5. Combine all the different elements, except for the ricotta , in a big bowl, mix with the vinegar and plate. Top with ricotta salata.

About the Author

Karen Mordechai

Sunday Suppers is a communal cooking center in Williamsburg Brooklyn. Through shared meals and the act of cooking communally we celebrate the traditions of food and community. The food is seasonally focused market fresh. We work with local artisans and crafters to create monthly dinners in our... Read Full Bio

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