Panzanella Verde
Ingredients
- 6 cloves of garlic
- 1/2 cup olive oil ⓘ
- 1 small loaf of bread (sourdough preferably) ⓘ
- generously sprinkling of salt and pepper ⓘ
- 3 tablespoons white wine vinegar
- juice of 1 lemon ⓘ
- 2 teaspoons Dijon mustard
- 1 tablespoon honey ⓘ
- 1 pinch each of salt and pepper
- 1 bunch kale, stemmed and sliced into ribbons ⓘ
- 2 field cucumbers ⓘ
- 2 pounds mixed cherry tomatoes, halved ⓘ
- 1 green onion ⓘ
- 1 handful basil, julienned (optional) ⓘ
Instructions
- 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.
- 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.
- Spread bread cubes on a sheet pan and bake at 350 F for 10-15 minutes, stirring halfway. Cool.
- 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.
- Slice cucumbers, tomatoes, and green onion.
- 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.
Nutrition & Diet Analysis (per serving)
519
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).