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.
Recipe courtesy of Food Network Kitchen
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Sourdough Panzanella with Kale and Hardboiled Egg
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Put the bread cubes in a large bowl and add the tomatoes, kale, celery, egg, scallions and capers and toss to combine.

Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the olive oil.

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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