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–+ servings
Spring Kale Panzanella

Spring Kale Panzanella

Amy
Spring Kale Panzanella is a vibrant celebration of fresh flavors and satisfying textures that’s perfect for the season. Ready in just 20 minutes, this salad is a quick yet impressive way to bring a burst of spring to your table.
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Servings 3

Ingredients
  

  • 2 cups chopped kale
  • 1/4 cup thinly sliced fennel, plus some chopped fronds
  • 1/2 cup cannellini beans, drained and rinsed
  • 1.5 cups stale bread (ciabatta or similar), cubed
  • 1/4 cup peas
  • 1/4 cup feta cheese, crumbled or cubed (omit if vegan)
  • a few toasted pine nuts, optional

dressing

  • 2-3 tablespoons olive oil
  • juice & zest of one lemon
  • 1/2 teaspoon dijon mustard (or so)
  • a pinch red pepper flakes
  • salt & pepper

Instructions
 

  • In a small bowl, whisk together the dressing.
  • In a large bowl, place the kale and fennel.
  • Pour in some of the dressing, and a bit of salt.
  • Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender.
  • Toss in the fennel and white beans, and let that all marinate together for 15-30 minutes.
  • Toss everything else into the bowl including the remainder of the dressing.
  • Taste and adjust seasonings.
  • This is best if you let it sit at room temp for 20 (or more) minutes.
Keyword bread, kale, Panzanella, salad, spring
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