Kale & Pear Panzanella with English Cheddar
Serves 4 to 6
A panzanella is a very fine answer to the question, what do I do with this still delicious, albeit slightly stale, loaf of sourdough bread? Most know a panzanella made up of juicy tomatoes but this uses kale for heft, currants and pears for sweetness, bacon for a salty rich crunch and a malt vinaigrette and english cheddar to remind us where we are. It’s both hearty and light, filling but not in a I-need-a-nap-after-lunch sort of way. I’m always quite pleased with myself when a bowl of kale receives the praise I do believe it deserves. This salad is mightily praised.
4 cups / 240 g day-old bread, cut into 1-inch cubes
3 tablespoons + 1/4 cup / 55 g olive oil, divided
Salt and freshly ground black pepper
1 large bunch kale, stems removed and leaves roughly chopped
Zest and juice of 1 small lemon
2 tablespoons finely diced shallot
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons malt vinegar
1 ripe pear, diced
2 scallions, thinly sliced
1/4 cup / 30 g currants
1/4 cup / 4 g chopped fresh dill
3 ounces / 85 g English cheddar, crumbled
4 ounces / 113 g lardons or thick-cut bacon, cooked until crisp
Preheat the oven to 375°F (190°C). Spread the bread cubes on a baking sheet, drizzle with 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake until crisp and golden but the interior is still a little soft, about 7 to 10 minutes. Let cool.
Place the kale in a large bowl with the lemon zest and juice. Massage with your hands for a few minutes until the leaves darken and soften. Set aside.
In a small bowl, whisk together the shallot, Dijon, honey, malt vinegar, and a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified. Pour the dressing over the kale and toss to coat. Add the toasted bread cubes and toss again. Let the salad sit at room temperature for at least 15 minutes so the bread absorbs the flavors.
Just before serving, add the pear, scallions, currants, dill, crumbled cheddar, and crispy lardons. Toss gently to combine and serve.