Sourdough Panzanella with Kale and Hardboiled Egg

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

8 cups 1-inch sourdough bread cubes, stale or toasted (about 13 ounces)

2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups)

2 cups baby kale

1 cup sliced celery

1 cup chopped hard-boiled egg

1/2 cup chopped scallions

1/4 cup capers

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

3/4 cup olive oil

Kosher salt and freshly ground black pepper

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. 
  4. Copyright 2016 Television Food Network, G.P. All rights reserved.
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