Radish, Green Bean and Leek Panzanella with Brown Butter-Mustard Dressing

As I write this, there is a possibility that I will have to go to the gym tonight. No, I haven't started some strange new night training regiment. There are two very interesting plumbers in my apartment replacing our boiler. They were supposed to get here at nine. Arrived at some time after noon (I'm really not sure--D was actually the one at home waiting for them) and are still, at 8 PM, trying to make the boiler give us hot water. It works. They have the heat on full blast. Kind of like a sauna in here at the moment.

That said, there is some pretty amazing banter going on between the loud, Brooklyn-born bald one (who has just told us about how he lives with his ex-girlfriend and her current boyfriend, but is thinking about moving in with his baby's mother--I'm only judging his over sharing, not his lifestyle/choices) and the soft-spoken Haitian man, who seems to be doing most of the work.

We do have cold water, which is why I was able to throw this together for dinner. Otherwise it would have been takeout for us (I wouldn't have even been able to wash the veggies!)

Radish, Green Bean and Leek Panzanella with Brown Butter-Mustard Dressing
Adapted from a recipe in Food & Wine


2 thick slices of whole grain bread, cut into cubes
olive oil
salt
freshly ground black pepper
2 cloves garlic
1 small-ish leek, tender white and light green parts only
1 small bunch of radishes with greens
1/4 lb green beans, cut into 1 to 1 1/2 inch lengths
3 T unsalted butter
1 T white wine vinegar
1 1/2 t whole grain mustard
a few leaves of fresh basil, torn
a bit of ricotta salata, crumbled

Preheat the oven to 400.

Spread the cubes of bread on a baking sheet along with the two cloves of garlic and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 15-20 minutes, tossing once or twice, until golden brown. Remove from the oven and set aside.

Bring a pot of salted water to a boil. Slice the leek in half and wash it well. Add to the boiling water--you can cut them in half width-wise if they don't fit in the pot. Cook for about ten minutes. Remove to a colander with a slotted spoon and rinse with cold water. Remove from the colander. While the leeks are cooking, wash the radishes and the greens. Chop the greens coarsely and cut the radishes into quarters.

After you have removed the leeks, add the radish greens and the green beans. Cook for 2-3 minutes, drain and rinse with cold water to stop the cooking. While the radish greens and green beans are cooking, begin to (very carefully) cut the leek lengthwise into long, thin strips.

Heat the butter, the two roasted garlic cloves (squished) a bit of salt and lots of freshly ground black pepper over medium heat. Melt the butter and  cook, stirring a bit, until it is beginning to brown and smell nutty. Add the vinegar and the mustard. Stir. Add the veggies. Cook for a few minutes, stirring, until the vegetables are well coated and the radishes are warmed.

Place the toasted bread in a large bowl. Top with the vegetables and toss, until the bread is coated with the dressing and the veggies are well-incorporated. Let sit for a few minutes so the bread can absorb the dressing.

Plate and top each serving with a bit of torn basil and some crumbled ricotta salata if desired.

Serves 2