Fall Hazelnut Panzanella
 
 
Author:
Serves: 3-4 as a side
Ingredients
For the dressing:
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons champagne vinegar (or sherry vinegar)
  • Splash of maple syrup
  • 1 shallot, chopped
  • Sea salt and fresh black pepper
  • Red pepper flakes (optional)
To assemble:
  • 6 slices ciabatta bread, cubed
  • Extra-virgin olive oil, for drizzling
  • 1 garlic clove (use ½ whole for rubbing the toasted bread, ½ minced for the mushrooms)
  • 1 cup chopped crimini mushrooms
  • Splash of champagne vinegar or white wine
  • ½ bunch kale (6-8 leaves)
  • ¼ cup toasted and chopped hazelnuts
  • ¼ cup finely chopped sage
  • ¼ cup dried cranberries
  • Sea salt and fresh black pepper
Instructions
  1. Make the dressing: Whisk together the olive oil, vinegar, maple syrup, shallot, pinches of salt and pepper, and red pepper flakes, if using. Taste and adjust seasonings, and set aside.
  2. Grill or toast the bread slices (I used a grill pan): Drizzle the slices with a little olive oil and grill on each side for a couple of minutes. You could also cook them under the broiler in your oven. Once the bread is done, rub it with the cut side of half of the garlic clove while it's still warm. Chop the bread into 1-inch cubes and place it in a large bowl. Set aside.
  3. Cook the mushrooms: In a medium skillet, heat a bit of olive oil over medium-high heat. Add the mushrooms and a few pinches of salt. Let them cook down until they begin to soften. After about 10 minutes, when the mushrooms are nicely browned and soft, add the remaining garlic and stir to incorporate. Cook a couple more minutes and add a splash of champagne vinegar or white wine to deglaze the pan. Let the mushrooms cook for a minute longer and remove from heat. Add the mushrooms to the bowl with the bread.
  4. Cook the kale: Drizzle the kale leaves with a little oil and salt. I cooked mine in the oven under the broiler for about 5 minutes until it was wilted down and the edges were a little bit crispy, and then I chopped it. Alternatively, you could cook the kale in the same pan as the mushrooms, adding the chopped kale to the pan during the last 4-5 minutes and cooking until it’s wilted down.
  5. Place the kale and the hazelnuts, sage, and cranberries into the large bowl with the bread cubes. Add the dressing and toss. Taste and adjust seasonings. Serve at room temperature. You can make this up to 30 minutes before serving.
Recipe by Love and Lemons at https://www.loveandlemons.com/fall-panzanella/