Sustainable Chef & Food Journalist

Kale and Orange Panzanella Salad (Breakfast Television Recipe)

Yields1 Serving

Kale and Orange Panzanella Salad (Breakfast Television Recipe)

This salad mixes juicy oranges, hearty kale and a tangy, creamy dressing with pops of capers and a dash of salty parmesan.

A traditional Panzanella soaks stale bread in tomato juice to give it it’s characteristic texture and flavour. For this version though, I don’t do any of that! And instead impart a toasted flavour onto the bread before giving it a healthy coat of dressing to soften it up just slightly. No sogginess, just a lovely, satisfying chew.

Ingredients

 2 heads of curly kalethick stems removed and large leaves torn.
 2 medium-sized oranges (like Cara Cara, Navel, blood oranges)rind cut off and sliced or segmented.
 2 slices of rustic bread, toasted or grilled
 ¾ avocado, sliced(feel free to use one more if you love avocado)
  cup vegan parmesan shredsI recommend Farm Boy's or Earth Island's shreds
 3 tbsp capers
Tangy Avocado Dressing
 ¼ avocado
 ¼ cup olive oil
 Juice of 1 lemon
 1 tbsp Dijon mustard
 1 tbsp maple syrup
 1 tbsp red wine vinegar
 hearty dash of salt & freshly ground black pepper

Note:

This salad serves 6 as a side, but can easily serve 4 as a main if served alongside some protein, like grilled tofu or tempeh.

Instructions

Tangy Avocado Dressing
1

Add all ingredients to blender and blend until smooth.

To Assemble Salad
2

To a large bowl, add kale followed by 1/2 of the dressing.

3

Using kitchen gloves, massage the dressing into the kale leaves until they are well-coated.

4

Tear bread into bite-sized pieces, add to bowl with coated kale and add remaining dressing. Toss together until dressing is evenly distributed.

5

To the same bowl, add oranges slices, vegan parmesan shreds and capers. Toss gently to combine.

6

Add salad to serving dish before topping with remaining avocado and any extra shreds of parmesan or capers for if desired. Enjoy!

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