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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


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


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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