Hey, fresh peas! And the asparagus looks awesome! Oooh, swimming in Swiss chard. What to do? What to do?
Ta da! Here’s a welcome-to-garden-fresh-produce panzanella-like salad. The bread was sliced off a lovely husband-baked loaf (both the husband and the bread are lovely, thank you) of French bread and POD provided the Swiss chard, basil, tarragon, and thyme. Coulton Organics via South Philly’s Headhouse Farmers’ Market must be thanked for the amazing little peas and toothsome asparagus. Genovese basil seedlings from Longview Farm joined the ranks several weeks ago.
8 oz bread, cut into thick slices — stale is fine
1 clove garlic, crushed
2 tbs olive oil
salt and pepper
¼ c. + 1 tbs. olive oil
1 lemon, juiced
¼ c. fresh basil, chiffonaded
1/3 c. parmesan
1 bunch fresh asparagus
3 cloves garlic, very thinly sliced
3 c. fresh peas
5 c. fresh spinach OR Swiss chard
salt and pepper
1 chicken breast (appx. 6 oz)
1 tbs. olive oil
3 tbs. fresh herbs (tarragon and thyme or basil and oregano, for example)
2 tsp. balsamic vinegar
2 cloves garlic, crushed
½ tsp salt
½ tsp black pepper
1) Marinate the chicken breast for 1-5 hours (ideally 2-3, but whatever works).
2) Prep the bread for the gill by brushing the crushed garlic clove over both sides of the bread. (Actually, try grating the clove on a small cheese grater — you get more of the garlic oil on the bread that way.) Brush the bread with olive oil. Salt and pepper to taste. Set aside
3) Whisk ¼ c. olive oil with lemon juice in a large bowl. Brush the asparagus with the sauce and place the asparagus in a grill tray (line the tray with aluminum foil so none of the tasty asparagus slips out – supposedly you can skewer asparagus, but it’s never worked for us). Leave remaining juice and oil in the bowl – add a little more if you like your panzanella wet. Toss in basil and parmesan. Stir.
4) Heat remaining 1 tbs. olive oil over medium high heat. Add thinly sliced garlic and sauté until the garlic turns a light golden brown. Scoop the garlic out and set aside.
5) Place a few ice cubes in a small bowl with cold water. Toss the spinach or chard into the hot, garlicky oil. Sauté very briefly until barely wilted. Scoop the spinach or chard out of the pan and into the ice water to “shock” it. This will prevent further cooking and maintain a nice bright green color. Squeeze out most of the water and add to the big bowl of lemon juice and oil. Stir.
6) Bring to boil enough water to cover the peas. Throw in the peas. Cook until desired consistency. We like our peas tender-crisp – maybe 3-4 minutes. Drain the peas and add them to the big bowl. Stir. Add salt and pepper to taste.
7) Grill the asparagus until desired tenderness, grill the chicken until it’s cooked through but not puck-like – we usually cheat and slice open the center of the breast before turning off the heat and accidentally serving raw chicken. Grill the bread until it reaches your desired crunchiness.
8 ) Slice the asparagus and bread, mix them into the vegetable base. Spoon onto plates, sprinkling reserved garlic chips on top. Slice chicken on top of the panzanella.