Panzanella Kale Salad With Lemon Parmesan Dressing
Extract from Salad Days • By Amy Pennington • Published by Sasquatch Books
About
Salad Days
MAKES 4 SERVINGS
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JadeSucksAtLife favorited Panzanella Kale Salad With Lemon Parmesan Dressing
28 Feb 12:22
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Kimya J. favorited Panzanella Kale Salad With Lemon Parmesan Dressing
10 Sep 05:54
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GMC Group published her project Panzanella Kale Salad With Lemon Parmesan Dressing
16 Aug 09:00
You Will Need
Zest of 1 medium
Lemon
2 tbsp
Sherry Vinegar
1 tbsp
Finely chopped
Shallot
2
Tinned
Anchovy Fillets
1
Bunch
Kale
, stemmed and cut into ¼-inch- wide ribbons
4 cup
Day-old
Bread
, cut into 1-inch cubes, brushed with extra- virgin olive oil, and grilled or broiled
until charred
¼ cup
Extra-virgin
Olive Oil
, plus more for brushing
¼ tsp
Red
Chili Flakes
Kosher salt and
Freshly Ground Black Pepper
1 cup
freshly grated
Parmesan
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Step 1
In a large bowl, put the zest, vinegar, shallot, and anchovies and stir with a fork, breaking up the anchovies, until well combined. Set aside to let the shallots macerate for about 5 minutes. After the shallots have soaked, add the kale and toss to combine well (make sure all the kale is coated). Set aside for about 15 minutes more to allow the kale to break down slightly.
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Step 2
Once the kale has softened, add the bread, oil, and chili flakes, and toss well until combined. Let the mixture sit for 10 minutes, and season to taste with salt and pepper. Add the Parmesan, toss to combine, and serve.
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