Fava Bean Salad with Pancetta and Lemon Garlic Croutons
Featured Product
Heritage Honey Style White A fresh and zesty salad paired with gluten-free croutons and savory pancetta.
Ingredients
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6 slices Canyon Bakehouse Heritage Honey White Bread, cubed
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1 Tbsp. Extra Virgin Olive Oil
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2 Cloves Garlic, minced
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2 tsp. Fresh Lemon Zest
Croutons
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1 Tbsp. Extra Virgin Olive Oil
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Juice of ½ Lemon
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Salt and Pepper, to taste
Dressing
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2 C. Mesclun Salad Greens
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½ C. Fresh Microgreens
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1 C. Fava Beans, blanched and shelled
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4 oz. Thick Cut Pancetta or Bacon, cooked and chopped
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¼ C. Grated Pecorino Romano
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Flaked Sea Salt
Salad
Directions
- Heat the oven to 375 degrees and prepare a baking sheet with parchment paper.
- To make the croutons, whisk together the olive oil, garlic and lemon zest. Add the cubed bread and toss to coat.
- Arrange the dressed bread cubes on the parchment. Bake until browned, about 10 minutes. Flip with a spatula half-way through cooking time.
- In a medium bowl, make the salad dressing by whisking together the lemon and olive oil until fully emulsified.
- Add the salad greens, microgreens, fava beans, bacon or pancetta and Pecorino Romano to the bowl. Toss with dressing to coat.
- Sprinkle with flaked sea salt to serve.