Sourdough Panzanella with Kale and Hardboiled Egg
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 360
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 9
- Cholesterol
- 63
- Sodium
- 535
- Total: 20 min
- Active: 20 min
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
- 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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