Spring Panzanella

By Chef Laurie Riedeman, Elemental@GasworksAs prepared for her cooking demonstration on may 27, 2009

Chef Laurie Riedeman tosses her Spring Panzanella at her May 27th cooking demonstration. Photo copyright 2009 by Zachary D. Lyons.


  • Loaf of hearty French Bread or Sourdough, cut into cubes (she used Panzanella's French Baguette)
  • 2-3 Spring Onions (from Alvarez)
  • 1 bunch Asparagus, cut into 1/2" pieces (from Alvarez)
  • 1 cup Fava Beans, blanched and peeled
  • 1 cup English (shelling) peas, shelled

For Red Wine Vinaigrette

  • 1/4 cup Red Wine Vinegar
  • 2 t. Sugar
  • 3 t. Salt
  • 1 t. Fresh Ground Pepper
  • 1/2 cup quality Extra Virgin Olive Oil


Toast bread until lightly browned and no longer soft (day old works best). Toss bread with vinaigrette to saturate. Sauté onions in olive oil until they begin to soften, add asparagus. Cook until it is warm, add fava beans and peas. Cook until all ingredients are warm. Add to bread cubes and toss. Serve with mixed greens and garnish with cheese.