s BREAD SALAD WITH KALES, BEETS AND BLUE CHEESE ***
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s BREAD SALAD WITH KALES, BEETS AND BLUE CHEESE ***
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Ingredients
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Instructions *** 2-15-21 good, bread was too hard *** Makes 4 servings For this hearty salad, we take a cue from panzanella, an Italian tomato and bread salad. But we swap tomatoes for kale and pair it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it’s also excellent as a side dish with roasted chicken or pork. We like the convenience of vacuum-packed cooked baby beets sold in the produce section of the supermarket, but if you prefer, roast and peel your own. Don’t worry if the kale darkens and reduces in volume as you rub it with salt. The salt tenderizes the leaves. 1 medium shallot, minced 2 tablespoons sherry vinegar 4 slices bacon, chopped 4 tablespoons extra virgin olive oil, divided 5 ounces rustic bread, such as ciabatta, cut into 1-inch pieces (about 4 cups) 1 small bunch lacinato kale (about 6 ounces), stemmed and thinly sliced crosswise Kosher salt and ground black pepper 1 8-ounce package cooked baby beets, each beet cut into 6 or 8 wedges 1 tablespoon honey 4 ounces blue cheese, coarsely crumbled (1 cup) In a small bowl, stir together the shallots and vinegar. Set aside. In a 12-inch nonstick skillet over medium heat, cook the bacon until browned and crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, then discard the fat in the skillet. In the same skillet, heat 2 tablespoons of the oil over medium-high until shimmering. Add the bread and cook, tossing frequently and lowering the heat slightly if the oil smokes, until golden brown, 4 to 5 minutes. Transfer to another plate and let cool until barely warm. In a large bowl, toss the kale with ¼ teaspoon salt then massage it with your hands until it softens and darkens, 10 to 20 seconds. Add the bread and the beets. To the shallot mixture, whisk in the remaining 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, and the honey. Add to the kale mixture and toss. Add the blue cheese and bacon, then toss This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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