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Chef Angie's Panzanella Salad with Kale
2 slices crusty sourdough or round bread, cut into 1-inch cubes
1 cup sliced strawberries
1/2 red or yellow bell pepper
2 Tbsp. Olive R Twist Olive Oil (ORTOO) Strawberry Dark Balsamic Vinegar, divided
2 Tbsp. ORTOO Basil Infused Olive Oil, divided
1 bunch kale
1 Tbsp. parmesan cheese
Sea salt and cracked pepper, to taste
Preheat oven to 425 degrees. Line a rimmed baking tray with parchment paper. Spread bread, strawberries and bell pepper evenly on baking tray. Drizzle with 1 tbsp. each of the Strawberry Balsamic and Basil Olive Oil, shaking the pan to distribute evenly.
Roast for 10 minutes, turning the bread halfway through to ensure that it is evenly roasted.
Remove the stems from the kale and rinse well. Tear the leaves into bite-sized pieces and place kale pieces into serving bowl. Drizzzle with the remaining Strawberry Balsamic and Basil Olive Oil, and rub into kale. This will make the kale shiny and will soften its texture.
When the strawberries and peppers are just soft and bread is well toasted, add them to the kale, scraping any juices from the parchment into the salad bowl. Top with parmesan cheese and season with salt and pepper.
Serves 2 as a side dish!
Use ORTOO Wild Blueberry Dark Balsamic Vinegar instead of the Strawberry Dark Balsamic Vinegar, swap the strawberries for blueberries, and swap the parmesan cheese for feta cheese!