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Bread Salad with Kale, Beets and Blue Cheese
For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also excellent as a side dish to roasted chicken or pork. We liked the convenience of vacuum-packed cooked baby beets sold in the produce section of the supermarket, but if you prefer, roast and peel your own.
4
Servings
Tip
Don't worry if the kale darkens and reduces in volume as you rub it with salt. The salt tenderizes the leaves.
45 minutes
25 minutes active
Ingredients
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1
medium shallot, minced
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2
tablespoons sherry vinegar
Directions
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01In a small bowl, stir together the shallots and vinegar. Set aside. In a 12-inch nonstick skillet over medium, cook the bacon until browned and crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate, then discard the fat in the skillet.
Reviews
June 29, 2022
Great dinner
I used two bags of salad greens instead of the kale, and doubled the (turkey in my case) bacon. We all loved this entree salad.
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This is easily the best salad I have ever prepared. I made it as written, but just went a little light on the blue cheese. Not sure how it would do sitting overnight, so I only prepare a half batch at a time for my family and serve with roast chicken as suggested. Thank you Milkstreet!!