1115. Kale Panzanella Salad

This salad skyrocketed to the top of our favorite salads list from the first bite. I have been having a kale moment for a while now, and while I do enjoy it cooked in stews, I also thoroughly enjoy it raw and finely shredded in a salad. It's just so hearty and substantial. Paired with toasted garlic croutons made from my go-to artisan bread (no-knead, overnight), the lemony dressing made this an almost daily treat for the last couple of months.
Of course, you don't need to make your own bread for this, just pick a sturdy loaf off the market shelf. However, being such an easy bread to make, I often slice it and freeze it so as to always have some on hand for an open faced sandwich or croutons. Find it here.

Ingredients:

4 cups shredded kale
1 1/2 lemons, juice
3-4 Tbsp olive oil
1/2 tsp salt & pepper
1 1/2 cups garlic croutons*
1 cup cherry tomato

For the garlic croutons:
1 1/2 cups artisan bread cubes
1 large garlic clove
2-3 Tbsp olive oil
salt & pepper

Method:

Make the garlic croutons first: toss the bread cubes with the grated garlic, salt, pepper, and olive oil to coat. Bake in a 350F oven for about 12 minutes, until just golden around the edges. Set aside to cool completely.
Dress the finely shredded kale with the lemon juice, salt, pepper, and olive oil. Massage to soften the kale and rub the dressing in. Toss the dressed kale with the cooled croutons to coat the croutons with the dressing too. Set aside for 30 minutes to 1 hour. Just before serving, add the halved cherry tomatoes and toss the salad one more time.

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