Hearty Kale Panzanella
Summary
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Ingredients
6 cups
1-inch cubed day-old bread (approx. 1 loaf) 1 teaspoon
fresh thyme leaves 1 teaspoon
chopped fresh parsley 1⁄4 cup
fresh pomegranate seeds 1 cup
peeled and diced fresh persimmon 2 tablespoons
dried cranberries, rough chopped 1 cup
finely sliced celery 1⁄4 cup
red onion, sliced paper thin 3 cups
shredded kaleInstructions
- Lay the bread cubes in a single layer on a baking sheet and place in a 350-degree oven to dry out. Bake until the bread is dry and crisp, approximately 20 minutes. Remove and cool.
- In a large bowl, combine the bread cubes, herbs, pomegranate, persimmon, cranberries, celery, red onion and kale. Season with salt and pepper. Toss well to coat. Toss with olive oil and vinegar to taste. Taste and adjust the seasoning.
- Transfer to a platter, grate fresh Parmesan over top and sprinkle with pine nuts. Serve immediately.
Notes
Any type of bread will do, but hearty wheat or whole-grain breads work best. Try leftover stuffing for an extra flavorful twist! (It may need some extra time in the oven to dry out.)
