Recipes Spring Panzanella with Asparagus 5.0 (5,108) Add your rating & review Recipes for panzanella (a Florentine bread salad popular in the summer) typically call for tomatoes, but in the spring, Mike Lata prefers using seasonal ingredients like asparagus and radishes. By Mike Lata Mike Lata F&W Star Chef » See All F&W Chef Superstars Restaurants: FIG, The Ordinary (Charleston, SC) What dish are you most famous for? At FIG, it’s a chicken liver pâté. We use a really old-school process that isn’t used very often, where we emulsify the pork fatback and the chicken livers with bacon. It is as smooth as smooth can be. The pork fat balances out the chicken livers so perfectly. It almost tastes closer to foie gras than chicken livers. It’s really ethereal. What ingredient are you currently obsessed with? Seafood. We opened The Ordinary because I have such a passion for it. The culinary community has been so pork-centric for the past several years that seafood cookery has fallen by the wayside. With all the innovative techniques and approaches that chefs have taken though, I think that if you apply that culinary discipline to seafood, you can come up with some pretty amazing, fresh new things. What will we always find in your fridge? A disproportionate amount of eggs to other ingredients in the fridge, always. My egg farmer has the strictest standards, the eggs are so delicious. We have a one-year-old son and he loves them, too. So we’re always cooking eggs in the morning. What do you eat straight out of the fridge, standing up? Every single time, it’ll be deli meat rolled with a piece of cheese and some kind of mayonnaise. What is your favorite cookbook of all time?A Return to Cooking, by Eric Ripert. I’m a big fan of French cooking. There’s something about the technique and the driven discipline. When I think about how to express myself, how to constantly strive to execute your vision, I look to that book. It inspires me to keep focusing on how people view my cooking. He’s translated his elegant brand into a casual cookbook, it’s genius. It’s important as a chef to have a brand. For me, personally, I want it to be based on good sensibility and strong technique. What’s the most important skill you need to be a great cook? I don’t have a pastry chef at my restaurants because I’ve found that teaching cooks to run the pastry department teaches them the discipline of mise en place, time management and organization. You can’t really hide behind a baking accident as much as you can with savory cooking. To be successful, you have to have discipline, great mise en place, good timing, good organizational skills. If you can do those things successfully, then I think you have a much better chance of becoming a successful chef. Do you have any pre-shift rituals? I try to walk off a lot before a shift. I take a lap around the block. I clear my head and get one good thought before service, which might be “Let’s focus on one certain dish” or “Let’s focus on attitudes” or “Let’s stay positive.” When I come back into the kitchen, I try to keep that one thought in my head through service to help give us some focus. What is your hidden talent? I love to race dirt bikes. I’ve got a couple Ducatis and I’ve spent many Sundays and Mondays in the mountains of North Carolina with my friends, blowing off some steam. A little travel therapy, if you will. Food & Wine's Editorial Guidelines Updated on August 10, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Total Time: 45 mins Yield: 8 Ingredients 4 large eggs Four thin slices of peasant bread, torn into 1-inch pieces 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds fat asparagus, peeled 1/4 cup red wine vinegar Salt Freshly ground pepper 2 cups packed young mustard greens or chicory 1/2 small red onion, thinly sliced 1/4 pound ricotta salata, thinly sliced and crumbled 1 watermelon radish or 2 large red radishes, very thinly sliced Directions Preheat the oven to 350°. Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny. Spread the bread pieces on a baking sheet and brush lightly with olive oil. Bake for about 12 minutes, until crisp. Meanwhile, in a large pot of boiling salted water, cook the asparagus until just tender, about 3 minutes. Drain, cool and cut the asparagus in half lengthwise. In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing and toss. Garnish with the eggs and radish and serve. Suggested Pairing Spring vegetables like artichokes and asparagus can be tricky to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc. Rate it Print