sunday supper, volume 5: roast chicken with spring panzanella
It was about time for us to try our hand at roast chicken again. This time, we had it with a bread salad full of spring vegetables (including ramps, those darlings of the farmers’ market) and crisped prosciutto, and drank a lower end French Burgundy (which was eye-opening and delicious to this wine novice).
Panzanella with Asparagus, Mushrooms, and Ramps
3 slices prosciutto (or pancetta or bacon)
4 oz stale bread, torn into bite-size pieces
5 ramps, chopped (keep bulbs and leaves separate)
2/3 lb asparagus (about 10-12 medium stalks), cut into 1-inch pieces
8 mushrooms (I used cremini and shiitake), cleaned and quartered
2 tsp white balsamic vinegar
olive oil
salt and pepper
Heat a medium pan over medium heat. Add a bit of olive oil (or not, if you’re using bacon or pancetta), and fry prosciutto on both sides until slightly crispy. Set aside when done.
Meanwhile, toss bread with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and toast in a 350 degree oven (I used my toaster oven) for 10-15 minutes, until barely browned.
In the same pan that the prosciutto was in, add chopped ramp bulbs and asparagus. Season with salt and pepper. After a couple minutes, add mushrooms. Cook for another 5-7 minutes, tossing occasionally. Add chopped ramp leaves, and cook just until they wilt. Turn off heat, and add vinegar.
Chop prosciutto into bite-size pieces. Add bread, prosciutto, and vegetable mixture to a bowl, and toss to coat everything evenly. Drizzle olive oil over the salad if it looks like it needs some. Serve beneath a portion of roast chicken, and try not to die of happiness.
