Winter Entertaining
Southern Socials
Panzanella Salad
Panzanella salads are typically served during the summer months when tomatoes & basil are plentiful but they may just as easily feature seasonal ingredients of the moment. The Tuscan based chopped salad makes smart use of stale bread which is typically the main component with pantry staples such as vinegar & olive oil. It may accompany an array of classic Italian specialties such as Zuppa Toscana, Ribollita or Spicy Baked Ziti beautifully. Kale-Orange Panzanella Salad highlights fresh orange segments & nutrient packed kale greens for a lovely recipe to serve partially when entertaining. Look to The Basics: Kale for pointers on how to chop the greens & be certain to use homemade Ciabatta bread as the base for exceptional flavor. Learn how to make a winter version of this salad favorite.
Kale-Orange Panzanella Salad
make 6 servings
The salad may be served right away or allow it to stand 30 minutes in order for the flavors to meld.
4 cups Ciabatta bread cut into 1/2-inch cubes
4 Tbsp olive oil, divided
1/2 tsp kosher salt
1 Tbsp white wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
1 garlic clove, pressed
Freshly ground black pepper
2 cups packed chopped kale
1/2 cup miniature pearl mozzarella
1 Tbsp toasted pine nuts
1 navel orange
Preheat the oven to 350 degrees. Toss together the bread cubes, 2 tablespoons of the olive oil & the salt in a medium bowl. Spread the cubes on a half sheet pan in a single layer. Bake 7 minutes. Remove from the oven. Cool 10 minutes. Whisk together the remaining 2 tablespoons olive oil, the vinegar, the sugar, the Dijon & the garlic in a large bowl. Season with kosher salt & freshly ground pepper to taste. Top with the kale, the mozzarella, the pine nuts & the dried bread cubes then toss all of the ingredients well to coat. Cut the orange into segments & add it to the salad. Season with freshly ground pepper & additional kosher salt, if desired.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Section An Orange
Oranges offer bright color & flavor to a variety of recipes. Look to The Basics: How To Section An Orange for an additional visual regarding the procedure & follow this simple technique to create beautiful citrus segments.
The Technique
Slice a small portion of the orange away on the bottom of the fruit & position the flat side on a cutting board. Using a paring knife, slice 1 1/2-inch pieces of the the pith & rind away in sections all around the orange. Next, turn the fruit on its side. Use the paring knife to slice the orange segments between each white portion of the inner pith from top to bottom & remove them. You may then peel back the pith to work on the next segment. Add the fruit to a variety of your favorite recipes.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
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