Ingredients
Serves: Serves 8
Panzanella:
1/2 cup unsalted butter
3 tablespoons chopped garlic
6 tablespoons minced fresh basil
3 tablespoons minced fresh thyme
1 pound day-old country bread in 1/2-inch cubes (remove crust if hard)
Gray salt and freshly ground pepper
1/3 cup freshly grated Parmesan
1/3 cup freshly grated pecorino romano
Dressing:
1-1/2 cups fresh or frozen peas
1/2 cup heavy cream
1/8 teaspoon powdered vitamin C (ascorbic acid)
1/2 cup chicken stock, 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
3 tablespoons lemon juice
1 tablespoon grated lemon zest
6 cups spring greens lightly dressed with extra virgin olive oil, lemon juice and salt
Directions
Preheat oven to 375F. Turn on the convection fan if you have one.
Make the Panzanella: 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. Remove from the heat and add the minced basil and thyme. Stir to combine. Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats the cubes evenly. Season with salt and pepper and stir in the two cheeses. Place the bread cubes on a baking sheet, scraping all the seasonings over them. Bake until lightly browned but still soft, about 12 minutes. Transfer to a bowl to cool along with any of the bits sticking to the baking sheet.
Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a stainless saucepan, simmer blanched peas or frozen peas in cream until the cream is hot, then puree in a blender or food processor with the vitamin C. Cool the puree, then whisk together with chicken stock and olive oil. Season with salt and pepper.
Combine: In a large bowl, combine toasted bread cubes, scallions, peas, pecorino Toscano, lemon juice and lemon zest. Add the dressing and toss well, adding a little more broth if panzanella seems dry. Put the ring from a 10-inch springform pan upside down on a large plate. Fill with panzanella, pressing it into place. Let stand for 30 minutes to 1 hour, then remove the ring. Mound the dressed spring greens lightly on the panzanella.
