Pea Panzanella

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 3 tablespoons chopped garlic
• 3 tablespoons chopped fresh thyme leaves
• 1 pound day old country bread, cut in 1/2-inch cubes (remove crust if hard)
• Gray salt
• Freshly ground black pepper
• 1/3 cup freshly grated Parmesan
• 1/3 cup freshly grated pecorino Romano
• 6 tablespoons chopped fresh basil leaves
• 1 1/2 cups fresh or frozen peas
• 1/2 cup heavy cream
• Pinch powdered Vitamin C, optional (ascorbic acid)
• 1/2 cup chicken stock or water, plus more for moistening the salad
• 1/4 cup extra-virgin olive oil
• 2/3 cup thinly sliced scallion greens
• 1 1/2 cups cooked peas
• 1/2 cup grated pecorino Toscano, plus more for grating
• 6 cups spring greens
• Extra-virgin olive oil, for drizzling
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest

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