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WINTER PANZANELLA SALAD

SandrHoll owner Floriole Cafe   Bakery 1220 W Webster uses leftover bread for Winter PanzanellSalad.  | Rich Hein~Sun-Times

Sandra Holl, owner of Floriole Cafe & Bakery, 1220 W Webster, uses leftover bread for a Winter Panzanella Salad.  | Rich Hein~Sun-Times

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MAKES 6 to 8 SIDE-DISH SERVINGS

1 cup orange juice

1 lemon, zest and juice

Salt and pepper

3/4 cup olive oil

1/2 pound stale sourdough, crust removed, cut into 1-inch dice and allowed to dry out slightly

1/2 bunch parsley, chopped fine

1 bunch kale (about 1 pound), stems removed and cut thin

2 pounds roasted carrots (see Note)

Warm orange juice in small saucepan over medium heat. Simmer until reduced to 1/4 cup.

In small bowl, combine orange juice with lemon juice and zest and salt and pepper. Whisk in olive oil until emulsified. Set aside.

In a large bowl, combine bread with vinaigrette. Add parsley, kale and warm roasted carrots. Season with salt and pepper. (If salad is still dry, add more lemon juice and olive oil.)

Let salad rest 20 minutes before eating so bread softens and flavors meld.

Note: To roast carrots, toss them with olive oil, salt and pepper and roast in 400-degree oven until tender, about 25 to 30 minutes.

Adapted from Sandra Holl, Floriole Cafe & Bakery



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