Yellow Eye Bean + Swiss Chard Panzanella

A Refreshing Salad Perfect To Cut Through The Rich Flavors Found In Some Of These Other Dishes. A Chili Infused Oil Makes The Base For The Dressing, Adding A Slight Kick To Complement The Radishes And Earthy Flavors Of The Yellow Eye Beans.

Artisan Ingredient Used: Rancho Gordo Yellow Eye Beans

Ingredients

For The Beans Beans

• 1 Bag, Rancho Gordo Yellow Eye Beans
• 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

For The Salad 

• ½ Small Loaf Country Bread, Torn Into 1 pieces
• 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 Shard, stemmed + Torn Into 2-inch Pieces. About 2 Bunches.
• 8 Breakfast Radishes, Trimmed + Thinly Sliced Lengthwise on a Mandoline
• 1 Shallot, Peeled + Thinly Sliced Into Rings

Directions

For The Beans

1. Combine beans, celery root, carrots, leek, shallots, garlic, bay leaves, thyme, 3 Tbsp. salt, and 6 cups water in a medium pot.
2. Cover and bring to a boil over medium heat, then lower heat and simmer until beans are tender, 15–45 minutes.
3. Season with salt and let beans cool in liquid, about 1 hour.

To Finish

1. 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.
2. Meanwhile, whisk chile, garlic, vinegar, 1 tsp. salt, and remaining ½ cup oil in a small bowl.
3. Drain beans and carrots; pick out and discard other ingredients.
4. Cut carrots diagonally into 2" pieces.
5. 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.

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