Fava Bean Salad with Pancetta and Lemon Garlic Croutons

A fresh and zesty salad paired with gluten-free croutons and savory pancetta.


  • 6 slices Canyon Bakehouse Heritage Honey White Bread, cubed
  • 1 Tbsp. Extra Virgin Olive Oil
  • 2 Cloves Garlic, minced
  • 2 tsp. Fresh Lemon Zest
  • 1 Tbsp. Extra Virgin Olive Oil
  • Juice of ½ Lemon
  • Salt and Pepper, to taste
  • 2 C. Mesclun Salad Greens
  • ½ C. Fresh Microgreens
  • 1 C. Fava Beans, blanched and shelled
  • 4 oz. Thick Cut Pancetta or Bacon, cooked and chopped
  • ¼ C. Grated Pecorino Romano
  • Flaked Sea Salt


  1. Heat the oven to 375 degrees and prepare a baking sheet with parchment paper.
  2. To make the croutons, whisk together the olive oil, garlic and lemon zest. Add the cubed bread and toss to coat.
  3. Arrange the dressed bread cubes on the parchment. Bake until browned, about 10 minutes. Flip with a spatula half-way through cooking time.
  4. In a medium bowl, make the salad dressing by whisking together the lemon and olive oil until fully emulsified.
  5. Add the salad greens, microgreens, fava beans, bacon or pancetta and Pecorino Romano to the bowl. Toss with dressing to coat.
  6. Sprinkle with flaked sea salt to serve.