Green Bean Panzanella
For the Salad:
1 quart green beans, ends snapped and cut in 2″ pieces
4 cups 1″ cubes of bread cut from a crusty loaf of bread
1/4 cup Seasons Milanese Gremolata infused olive oil
1/2 red onion, thinly sliced
2 Tbsp. chopped parsley
2 Tbsp. Chopped Oregano
For the Vinaigrette:
1 clove garlic, minced
1/4 cup Seasons Vermouth Wine vinegar
1 Tsp. Dijon mustard [available at Seasons Taproom]
1/2 cup Seasons Milanese Gremolata infused olive oil
Seasons Fleur de Sel (French Sea Salt), to taste
Seasons Pepe e Aglio (black pepper blend), to taste
Blanch Green Beans: Place in a pot of boiling water for 30 seconds and remove to an ice bath. Drain and reserve.
Toast Bread: Toss with Milanese Gremolata olive oil. Seasons with Fleur de Sel and Pepe e Aglio and bake in a 400°F oven until crisp and golden.
Toss beans, bread, onion, parsley and oregano together in a large bowl.
Make Vinaigrette: Sprinkle garlic with Fleur de Sel and mash into a paste using the flat edge of a chef’s knife. In a small bowl whisk together with Vermouth Wine vinegar and Dijon mustard. Season lightly with Pepe e Aglio. Let rest 15 min.
While whisking, drizzle in Milanese Gremolata olive oil to form a creamy emulsion. Season to taste with additional salt, pepper, vinegar or oil as needed.
Dress salad lightly with vinaigrette and serve.