SPRING GREENS PANZANELLA
1 cups english peas
1 bunch fresh mint, washed, dried and roughly torn
1/2 bag market greens
1/3 lb. ricotta salata, cubed
1/3 country loaf, for croutons
1 bunch asparagus ( grilled)
bok choy, blanched
DRESSING | red wine vinegar
Bring a pot of salted water to a rolling boil. Meanwhile, preheat oven to 375 degrees. Tear bread into rough 1-inch pieces. Spread out on a baking sheet and bake until golden, about 14 minutes, flipping once halfway through to ensure even coloring. Set aside to cool for a few minutes.
Meanwhile, heat ¼ cup oil and garlic in a medium saute pan set over medium-low heat. Cook until garlic is light colored, about 3 minutes. Pour garlic oil over bread and toss well to coat. Season with salt and set aside.
Lightly blanch peas in batches until crisp-tender. With a slotted spoon, immediately transfer them to an ice-water bath. Remove from ice-water bath and dry well. Blanch bok choy as well as above.
Heat a char-grill pan (or barbecue) over high heat. Brush asparagus lightly with olive oil and grill in batches, turning once, until just tender and lightly charred (1-2 minutes).
Combine all the different elements, except for the ricotta , in a big bowl, mix with the vinegar and plate. Top with ricotta salata.