¼ cup thinly sliced fennel, plus some chopped fronds
½ cup cannellini beans, drained and rinsed
1.5 cups stale bread (ciabatta or similar), cubed
¼ cup peas
¼ cup feta cheese, crumbled or cubed (omit if vegan)
a few toasted pine nuts, optional
2-3 tablespoons olive oil
juice & zest of one lemon
½ teaspoon (or so) dijon mustard
pinch of red pepper flakes
salt & pepper
In a small bowl, whisk together the dressing.
In a large bowl, place the kale and fennel. Pour in some of the dressing, and a bit of salt. Using your hands, massage the kale together with the dressing so that the coarse kale leaves become a bit tender. Toss in the fennel and white beans, and let that all marinate together for 15-30 minutes.
Toss everything else into the bowl including the remainder of the dressing. Taste and adjust seasonings. This is best if you let it sit at room temp for 20 (or more) minutes.
Recipe by Love and Lemons at https://www.loveandlemons.com/spring-kale-panzanella/