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 MartinezPhotographer 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 notes