Recipe courtesy of Food Network Kitchen

Sourdough Panzanella with Kale and Hardboiled Egg

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A bread salad gets tossed with juicy tomatoes, baby kale, crunchy celery, hard-boiled egg, scallions and capers and then it's dressed with a red wine vinegar-mustard vinaigrette.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Put the bread cubes in a large bowl and add the tomatoes, kale, celery, egg, scallions and capers and toss to combine.
  2. Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the olive oil.
  3. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again. 
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