Shelled Bean and Swiss Chard Panzanella

Ingredients

• 1 pound fresh shelled beans (such as Calypso, Cranberry, or Jacob’s Cattle)
• ¼ celery root (celeriac), peeled, cut into large pieces
• 2 large carrots, peeled, halved crosswise
• 1 large leek, split lengthwise
• 2 shallots, peeled
• 2 garlic cloves, smashed
• 2 bay leaves
• 2 sprigs thyme
• 3 tablespoons kosher salt, plus more
• ½ small loaf country bread, crusts removed, torn into 1–1½-inch pieces (about 6 cups)
• ¾ cup olive oil, divided
• Kosher salt
• 1 red Thai chile, finely chopped
• 1 small garlic clove, finely grated
• ½ cup apple cider vinegar
• 10 cups red Swiss chard, stemmed, torn into 2-inch pieces (from about 2 bunches)
• 8 breakfast radishes, trimmed, thinly sliced lengthwise on a mandoline
• 1 shallot, peeled, thinly sliced into rings

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