Bread Salad with Asparagus, Pickled Rhubarb, and Flat-Leaf Parsley Recipe | James Beard Foundation

Name: Bread Salad with Asparagus, Pickled Rhubarb, and Flat-Leaf Parsley Recipe | James Beard Foundation
Ingredients: 1 tablespoon toasted coriander seeds; 1 teaspoon toasted fennel seeds; 1/2 teaspoon toasted black peppercorns; 2/3 cup white wine vinegar; 1/2 cup water; Peel from 1/2 lemon; 2 fresh or 4 dried bay leaves; 2 teaspoons salt; 2 cups sugar; About 1 pound rhubarb, sliced on the bias 1⁄4-inch thick (about the thickness of four quarters); 10 to 12 ounces artisanal bread, such as levain or sourdough (about 1⁄2 large loaf); 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons finely minced shallots; 3 tablespoons aged sherry vinegar; 1 tablespoon 10-year-aged balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup extra virgin olive oil; 1 pound asparagus (preferably with thick stalks); 3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler; 1/2 cup mint leaves; 1/2 cup flat-leaf parsley leaves; 1/4 teaspoon flaky finishing salt; 6 ounces arugula

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Bread Salad with Asparagus, Pickled Rhubarb, and Flat-Leaf Parsley "I knew when I opened Beast that I wanted to introduce more people to raw asparagus.

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Cooking tools:

Cheesecloth
Butcher's twine
Saucepan
Mixing bowl
Serving bowl
Baking sheet
Parchment paper
Plate
Slotted spoon
Whisk
Peeler
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Oven
Stove
Refrigerator
Pepper mill

Ingredients

1 tablespoon toasted coriander seeds
1 teaspoon toasted fennel seeds
1/2 teaspoon toasted black peppercorns
2/3 cup white wine vinegar
1/2 cup water
Peel from 1/2 lemon
2 fresh or 4 dried bay leaves
2 teaspoons salt
2 cups sugar
About 1 pound rhubarb, sliced on the bias 1⁄4-inch thick (about the thickness of four quarters)
10 to 12 ounces artisanal bread, such as levain or sourdough (about 1⁄2 large loaf)
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons finely minced shallots
3 tablespoons aged sherry vinegar
1 tablespoon 10-year-aged balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 pound asparagus (preferably with thick stalks)
3 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler
1/2 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/4 teaspoon flaky finishing salt
6 ounces arugula