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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the spring onions (on hot days, try grilling them in a small roasting pan instead) until they are golden and caramelized. Meanwhile, dry out the bread cubes a bit further if needed in an oven at a low temperature. Chop all of the ingredients for the bread salad. Add the white beans to the onions and finish cooking. Toss together the bread salad. Serve together. Add a few strips of parmesan or even fresh mozzarella or burrata cheese to make this even more elaborate.
Bread salad or panzanella is considered peasant food that was created as a way to use up stale bread. I personally feel this dish was made for kings. It is hearty, flavorful and rich. If you have bread on the verge of staleness, cut it in cubes and let it air dry. If you don’t have stale bread, try the method in the recipe for drying it out.
Spring onions, cipollini or even shallots can all work to add a beautiful rustic flare to white beans. Take this a step too far by soaking and cooking your own white beans from dry beans, it is worth it.
