Shelled Bean and Swiss Chard Panzanella

bean bread carrot celery root chile leek panzanella radish salad chard vegetarian

Rick Martinez

4 Servings

Source

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

Method

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.

Do Ahead: Beans can be made up to 1 week ahead. Cover and chill.

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.

Meanwhile, whisk chile, garlic, vinegar, 1 tsp. salt, and remaining ½ cup oil in a small bowl.

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.