Panzanella Verde

14 ingredients
6 steps

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)

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Spread bread cubes on a sheet pan and bake at 350 F for 10-15 minutes, stirring halfway. Cool.
  4. 4
    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.
  5. 5
    Slice cucumbers, tomatoes, and green onion.
  6. 6
    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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