Sandra Holl, owner of Floriole Cafe & Bakery, 1220 W Webster, uses leftover bread for a Winter Panzanella Salad. | Rich Hein~Sun-Times
Updated: December 18, 2012 10:39AM
MAKES 6 to 8
1 cup orange juice 1 lemon, zest and juice Salt and pepper
1 lemon, zest and juice
Salt and pepper
1/2 pound stale sourdough, crust removed, cut 1 bunch kale (about 1 pound), stems removed and cut thin 2 pounds roasted carrots (see Note)
into 1-inch dice and allowed to dry out slightly
1 bunch kale (about 1 pound), stems removed and cut thin
2 pounds roasted carrots (see Note)
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
Nutrition facts per serving: 310 calories, 32 g fat, 6 g saturated fat, 0 mg cholesterol, 43 g carbohydrates,
7 g protein, 730 mg sodium, 6 g fiber