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Serves
4-6 depending on serving size
Author Notes
This recipe comes to you straight from the little farm I head up on an island off the Sunshine Coast of BC. This season threw more tomatoes, cucumbers, and kale our way than we knew what to do with and this salad was the result. For the full story and original recipe, head over here: http://www.barnabasfarmworks.com/blog-1/2015/8/26/control-alt-delete
And here's what we have to say about it:
Let’s be honest. We’ll take any excuse to eat sourdough. So panzanella, or bread salad, wasn’t a hard sell. But rather than the bread-heavy ratio that is typical, we opted for a more veggie-centric focus. Think of this as the Italian mashup between Greek and kale salad, but with the crouton-to-salad ratio that we all secretly desire. This is meant to highlight the veggies our garden is currently hurling our way, but if your garden (or CSA or farmer’s market) has other ideas, use what you have. The dressing is pretty punchy- just the way we like it, but feel free to taste and adjust to suit your preference. If you're not concerned about the salad being vegan, toss a sprinkling of grated Parmesan on top to finish it. —k s
Ingredients
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6
cloves of garlic
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1/2 cup
olive oil
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1
small loaf of bread (sourdough preferably)
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generously sprinkling of salt and pepper
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3 tablespoons
white wine vinegar
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juice of 1 lemon
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2 teaspoons
Dijon mustard
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1 tablespoon
honey
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1 pinch
each of salt and pepper
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1 bunch
kale, stemmed and sliced into ribbons
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2
field cucumbers
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2 pounds
mixed cherry tomatoes, halved
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1
green onion
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1 handful
basil, julienned (optional)
Directions
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Start by crushing and mincing your garlic cloves. Add those to a saucepan with the olive oil and bring oil to a light simmer, then turn off and cover with a lid.
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While garlic is steeping, cut your loaf of bread into one-inch cubes. Pour half of the garlic oil (try to keep the minced garlic in the pot) onto the bread cubes in a large bowl. Sprinkle generously with salt and pepper and toss to coat evenly.
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Spread bread cubes on a sheet pan and bake at 350 F for 10-15 minutes, stirring halfway. Cool.
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While croutons are toasting and cooling, combine remaining oil and minced garlic, vinegar, lemon juice, mustard, honey, and salt and pepper in a blender until smooth. If you don’t have a blender or don’t want to dirty it, just make sure the garlic is minced fine and shake it all up in a blender bottle. Toss this dressing with shredded kale and set aside to allow kale to soften.
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Slice cucumbers, tomatoes, and green onion.
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Toss all components together. Enjoy immediately or let it rest to allow the croutons to soak up the dressing- it’s up to you. If you have basil on hand, chop that up and throw it in too.
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