Thursday, June 23, 2016

Spring Kale Panzanella

Source: Love and Lemons

Ingredients
  • 2 cups chopped kale
  • ¼ cup thinly sliced fennel, plus some chopped fronds
  • ½ cup cannellini beans, drained and rinsed
  • 1.5 cups stale bread (ciabatta or similar), cubed
  • ¼ cup peas
  • ¼ cup feta cheese, crumbled or cubed (omit if vegan)
  • a few toasted pine nuts, optional

dressing:
  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • ½ teaspoon (or so) dijon mustard
  • pinch of red pepper flakes
  • salt & pepper
Instructions
  1. In a small bowl, whisk together the dressing.
  2. In a large bowl, place the kale and fennel. Pour in some of the dressing, and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender. Toss in the fennel and white beans, and let that all marinate together for 15-30 minutes.
  3. Toss everything else into the bowl including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.

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