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Bread extra-virgin olive oil kosher salt freshly ground black pepper red onion red wine vinegar mustard kosher salt extra-virgin olive oil flat kale kosher salt cannellini beans cranberries freshly ground black pepper sheeps milk
Viewed: 31 - Published at: 2 years agoIngredients
- 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
- 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
- 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 sheeps-milk feta cheese
Method
- Heat the oven to 400 degrees 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.
- Toast the cubes, turning occasionally, until theyre 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.
- Put the onion, vinegar, mustard, and a pinch of salt into a small jar with a tightfitting lid.
- Close the jar and shake vigorously.
- Add the olive oil and shake again.
- Set aside.
- Strip 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.
- Add the beans, cranberries, and cooled croutons.
- Drizzle with some of the vinaigrette, enough to moisten the bread.
- Toss and set aside for 15 minutes.
- Toss again and taste.
- Add more vinaigrette and/or salt and pepper.
- Sprinkle the cheese over the top and serve.
