Shelled Bean and Swiss Chard Panzanella

Name: Shelled Bean and Swiss Chard Panzanella
Yield: 4 Servings
Ingredients: 1 pound fresh shelled beans (such as Calypso, Cranberry, or Jacob’s Cattle); ¼ celery root (celeriac), peeled, cut into large pieces; 2 large carrots, peeled, halved crosswise; 1 large leek, split lengthwise; 2 shallots, peeled; 2 garlic cloves, smashed; 2 bay leaves; 2 sprigs thyme; 3 tablespoons kosher salt, plus more; ½ small loaf country bread, crusts removed, torn into 1–1½-inch pieces (about 6 cups); ¾ cup olive oil, divided; Kosher salt; 1 red Thai chile, finely chopped; 1 small garlic clove, finely grated; ½ cup apple cider vinegar; 10 cups red Swiss chard, stemmed, torn into 2-inch pieces (from about 2 bunches); 8 breakfast radishes, trimmed, thinly sliced lengthwise on a mandoline; 1 shallot, peeled, thinly sliced into rings

By Rick MartinezPhotography by Alex Lau

September 18, 2015

Image may contain Plant Food Salad Dish Meal and Vegetable

Alex Lau

Use just one type of bean to ensure even cooking.

Recipe information

Yield
4 Servings

Ingredients

Beans

1 pound fresh shelled beans (such as Calypso, Cranberry, or Jacob’s Cattle)

¼ celery root (celeriac), peeled, cut into large pieces

2 large carrots, peeled, halved crosswise

1 large leek, split lengthwise

2 shallots, peeled

2 garlic cloves, smashed

2 bay leaves

2 sprigs thyme

3 tablespoons kosher salt, plus more

Salad and Assembly

½ small loaf country bread, crusts removed, torn into 1–1½-inch pieces (about 6 cups)

¾ cup olive oil, divided

Kosher salt

1 red Thai chile, finely chopped

1 small garlic clove, finely grated

½ cup apple cider vinegar

10 cups red Swiss chard, stemmed, torn into 2-inch pieces (from about 2 bunches)

8 breakfast radishes, trimmed, thinly sliced lengthwise on a mandoline

1 shallot, peeled, thinly sliced into rings

Preparation

Beans
Step 1
Combine beans, celery root, carrots, leek, shallots, garlic, bay leaves, thyme, 3 Tbsp. salt, and 6 cups water in a medium pot. Cover and bring to a boil over medium heat, then lower heat and simmer until beans are tender, 15–45 minutes (fresher beans will cook faster; drier beans will take longer). Season with salt and let beans cool in liquid, about 1 hour.
Step 2
Do Ahead: Beans can be made up to 1 week ahead. Cover and chill.
Salad and Assembly
Step 3
Preheat oven to 425°. Toss bread with ¼ cup oil on a rimmed baking sheet; season with salt. Bake until golden brown, 15–20 minutes.
Step 4
Meanwhile, whisk chile, garlic, vinegar, 1 tsp. salt, and remaining ½ cup oil in a small bowl.
Step 5
Drain beans and carrots; pick out and discard other ingredients. Cut carrots diagonally into 2" pieces. Toss beans and chard with ½ cup dressing in a large bowl, then divide among plates. Top salad with radishes, shallot, carrots, croutons, and more dressing.

TagsSalad Bean and Legume Vegetable Chard Thai Chile Chile Radish Root Vegetable Side Main Dairy Free Nut Free Vegetarian Vegan Dinner Bon Appétit

Recipe information

Ingredients

Beans

Salad and Assembly

Preparation

Beans

Step 1

Step 2

Salad and Assembly

Step 3

Step 4

Step 5

Recipe notes