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Spring Panzanella


Spring Panzanella

A Hawley Family Recipe

Pair with Hawley Sauvignon Blanc, Viognier or Rose



Ingredients

For the croutons:
1/4 cup olive oil
2 cloves garlic, finely chopped
6 cups day-old bread, crust removed, cubed
6 tablespoons finely grated Parmesan, plus more for garnish
Salt and freshly ground black pepper

For the vinaigrette:
1 small shallot, finely diced
2 tablespoons white wine vinegar
Juice of half a lemon
1/4 cup olive oil
1/2 teaspoon Dijon mustard

For the salad:
2 cups shelled fava beans
2 teaspoons salt
1 pound asparagus
1 19-ounce can of white beans, rinsed and drained or 1 1/2 cups cooked white beans


Directions

Preheat oven to 400°F.

Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake until the croutons are crisp and lightly colored about 10 to 15 minutes. Set aside and let cool.

Mix shallot with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside.

Blanch fava beans. Remove from boiling water with slotted spoon. Cook asparagus in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker.

Cut the asparagus into one-inch segments. Place pieces in a large bowl and mix in fava beans and white beans, and parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper. Enjoy alongside a chilled glass of Hawley Rose, Sauvignon Blanc or Viognier.