Kale Panzanella with Strawberries and Hazelnuts
A bright kale panzanella with toasted sourdough, juicy strawberries, hazelnuts, fresh herbs, and mozzarella, finished with a drizzle of aged balsamic.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4
- Category: Salad
- Method: Tossed
- Cuisine: Italian
Ingredients
vinaigrette
- 1 tbsp minced shallot
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1/2 tsp dijon mustard
- 1 tbsp honey
- kosher salt
- freshly ground black pepper
- 1/2 cup extra virgin olive oil
kale panzanella
- 1/2 lb loaf sourdough bread
- 2 tbsp extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 large bunch tuscan kale (flat-leaf), stemmed and sliced into ½-inch thick ribbons
- 1/2 cup toasted hazelnuts, roughly chopped
- 8 oz ripe strawberries, hulled and sliced
- 4 oz fresh mozzarella balls (such as ciliegine or pearls)
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh basil leaves, torn
- thick aged balsamic, for drizzling
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside.
- To make the dressing, macerate the shallot in the vinegar and lemon juice for a few minutes in a glass measuring cup or jar. Whisk in honey, dijon, 1/2 tsp salt, 1/2 tsp freshly ground black pepper and extra virgin olive oil, until thick and emulsified. Taste and adjust with more salt and pepper if needed then set aside.
- Using a serrated knife, remove crust from the loaf of bread then cut into 1/2-inch thick slices. Cut the slices into 1/2-inch thick strips then tear the strips into 1/2-inch sized pieces.
- Toss the torn bread with olive oil and season with 1/2 tsp salt and black pepper and spread out evenly on the prepared baking sheet.
- Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
- Place kale in a large bowl and massage with a pinch of salt until the leaves are dark green and soft. Add croutons, hazelnuts, and half the dressing and toss to coat. Add strawberries, mozzarella, and herbs and toss gently to just mix.
- Mound onto a platter, drizzle generously with aged balsamic, and shower lots of cracked black pepper. Enjoy.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 623
- Sugar: 12g
- Sodium: 520mg
- Fat: 47g
- Saturated Fat: 9g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 18mg
Find it online: https://www.withspice.com/blog/kale-panzanella/