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Panzanella with Kale, White Beans, and Cranberries

Ingredients (15)

For the croutons:

  • 1/2 pound country-style bread such as levain, crusts removed, cut into 1-inch cubes
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

For the vinaigrette:

  • 1/4 cup finely diced red onion
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • Kosher salt
  • 1/4 cup extra-virgin olive oil

For the salad:

  • 1 bunch flat kale
  • Kosher salt
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1/4 cup dried cranberries
  • Freshly ground black pepper
  • 1/3 cup crumbled sheep’s-milk feta cheese
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Nutritional Information
  • Calories344
  • Fat15.08g
  • Saturated fat3.23g
  • Trans fat0.01g
  • Carbs42.21g
  • Fiber6.81g
  • Sugar7.11g
  • Protein12.02g
  • Cholesterol7.42mg
  • Sodium424.63mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Panzanella with Kale, White Beans, and Cranberries

Traditional recipes for panzanella, with tomatoes, cucumbers, and basil, tend to be celebrations of summer. This one, with canned cannellini beans, kale, and dried cranberries, is cool-weather-appropriate. Panzanella depends on good bread, so make this with the best country-style loaf you can find.

Tips for Beans

Instructions

To toast the croutons:
  1. 1Heat the oven to 400°F and arrange a rack in the middle. Spread the bread cubes on a rimmed baking sheet and drizzle with extra-virgin olive oil to lightly coat, then sprinkle with salt and pepper. Toss to combine.
  2. 2Toast the cubes, turning occasionally, until they’re crisp and lightly toasted on the outside but still a little soft inside, about 10 to 15 minutes. Set aside to cool, at least 30 minutes.

To make the vinaigrette:

  1. 1Put the onion, vinegar, mustard, and a pinch of salt into a small jar with a tightfitting lid. Close the jar and shake vigorously.
  2. 2Add the olive oil and shake again. Set aside.

To assemble the salad:

  1. 1Strip the kale leaves off the stalks and discard the stalks. Stack the kale leaves and cut them into fine strips. Add to a large, shallow salad bowl. Sprinkle the kale with a little salt and massage the leaves with your hands just to soften slightly.
  2. 2Add the beans, cranberries, and cooled croutons. Drizzle with some of the vinaigrette, enough to moisten the bread. Toss and set aside for 15 minutes.
  3. 3Toss again and taste. Add more vinaigrette and/or salt and pepper. Sprinkle the cheese over the top and serve.
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