Made with blistered spring vegetables, fresh herbs, and a simple bread-frying technique inspired by Molly Baz’s recipe for Bon Appetit, this bright, snappy panzanella is just the thing for your first al fresco meal of the year.

Roasted radishes? Yes.

I have long loved raw radishes—one of my favorite spring appetizers is quartered radishes served with butter and salt for dipping—but years ago Dylan introduced me to a concept I had never once considered: roasted radishes. I was skeptical even as I tried them for the first time—surely they would turn out tasteless and mushy, right? No. Emphatically no. (“Dylan Was Right” should be the title of our cookbook, yes?) I’m now obsessed with them for three reasons: (1) they’re much faster than other, denser roasted vegetables like potatoes and carrots; (2) with a quick, hot roast they add zest and texture to lots of dishes; (3) their pretty pink or purple skin adds a lovely pop of color to salads and roasted veg sides. The key is this: Roast them in a hot oven (about 450 F) for 10–12 minutes, no more. Though they will hold up to longer roasts for other kinds of dishes (like with a roast chicken), in this salad you want them to stay bright and firm, with lightly browned edges. Just a short, hot roast will do.

A note on bread

The bread carries a lot of weight here, so it’s important to choose a sturdy, flavorful loaf. It can be fresh or stale, either way works (though stale is probably better). Look for a multigrain or rye sourdough bread, something with a dense, moist crumb and a deep, crunchy crust that will hold up in a cold lemon-buttermilk bath. The sturdier your bread, the better the leftovers will taste, too—panzanella for WFH quarantine lunch is a thing of beauty.

Time: 30 minutes
Serves: A hearty meal for 2, with leftovers for lunch; or a side dish for 4–6
Drink: Chablis, or another minerally, zippy white

INGREDIENTS

8–10 radishes

1 bunch asparagus, trimmed, peeled, and cut into 2-inch pieces

2 scallions, sliced thin (white and green parts)

Half a loaf of the best country bread you can find

A cup of fresh peas or fava beans, removed from pods

1/4 cup buttermilk

2 lemons

Olive oil, as needed

Handful fresh mint, roughly chopped

Handful fresh basil, roughly chopped

4 oz (half a block) feta cheese, crumbled or roughly chopped

Salt and freshly ground pepper

1. Preheat oven to 450 F

2. Prep and roast radishes
Trim off the tops of your radishes. Cut the bulbs into quarters. Toss with a glug of olive oil, salt, and pepper.

Roast with cut-side down, 10–15 minutes, or until lightly browned but still firm.

NOTE: Radish greens are delicious. You can rinse and use them in chimichurri, pesto, salads, or soups.

3. Make your dressing
Combine buttermilk, the zest of one lemon, and the juice from both lemons in a large bowl. Add a 1/4 cup of olive oil—all at once is fine—season with salt and lots of pepper, and whisk to emulsify.

4. Add raw veg to dressing
Add scallions and peas to your dressing and toss to combine.

5. Fry your bread and asparagus
Cut three one-inch slices from the loaf of bread.

Coat the bottom of a cast-iron skillet with olive oil and set it over medium heat. Add the slices of bread and fry until golden-brown underneath, about 5 minutes. Turn bread over and lightly fry on the other side, about 2 minutes. Transfer to a plate.

Using the same skillet, turn the heat to medium-high. Add the asparagus. Cook until bright and blistered, about 3 minutes.

6. Add warm radishes and asparagus to dressing
By now your radishes should be done. Remove them from the oven and let cool. Allow your asapargus to cool as well. When they’re warm but not hot, add them to the dressing.

7. Tear bread; add to dressing
Tear your bread into big pieces and add it to the salad. Allow everything to soak for 5–10 minutes.

7. Add fresh herbs and feta, toss again, season to taste
Add your mint, basil, and feta, and toss again. Add salt and pepper to taste.

8. Eat!
Now’s your chance!

Um, excuse me?

How long will this keep in the fridge?
If you use a nice, sturdy bread it’ll keep for about two days.

Can I use raw radishes?
Sure! But we think you’ll love them roasted.

Any asparagus-prepping tips?
After you snap off the ends, peel the last inch or so with a vegetable peeler. This gets rid of the toughest skin on the stalk, ensuring that every piece is as tender and snappy as the top.

Can I use a different kind of cheese?
Yes. Any fresh, soft cheese will work—goat cheese or ricotta, perhaps?

What about no cheese?
Yep! You can easily make this dairy-free by ditching the cheese and subbing the buttermilk with more lemon.

I can’t find fresh peas, can I use frozen ones?
Nothing beats fresh peas and favas, but you can definitely sub frozen ones in a pinch. Let them thaw and give them a quick blister in the skillet after you’re done sautéing the asparagus.

Can I use other veggies?
Sure can! I like to add cucumbers sometimes, as seen in these photos. If you do use cucumbers, I recommend peeling, chopping, and then crushing with the edge of your knife. Snap peas could also work (make sure they’re not too woody), or RAMPS.

Where should I get my bread?
If you’re in New York, try Bien Cuit. (They’re doing curbside pickups and local delivery during lockdown.) If you’re in Seattle, we like Columbia City Bakery and Sea Wolf. (Or just stop by Dylan’s house.) If you’re in Paris, you tell us, s’il vous plaît!