This trio comes together so easily, perfect for a summer of night of grilling to accompany grilled steak, fish, or chicken. This idea for grilled kale and panzanella salad comes from friend and cookbook author Karen Covey, whose new book, The Coastal Table, includes 120 recipes inspired by farms and the seacoast of southern New England.
Ingredients
- ½ French baguette (wider baguette is best) or sourdough loaf
- Olive oil
- Salt and freshly ground black pepper
- 1 bunch curly kale (8 to 10 ounces, 10 to 12 stalks)
- 3 fresh tomatoes, cut into bite-size chunks
Dressing
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely minced
- 2 tablespoons chopped fresh basil
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
How to Make It
- Preheat a grill to medium.
- Slice the baguette into thick slices, about ¾ inch, and place on a baking sheet. Brush with olive oil on both sides, then season with salt and pepper.
- Rinse the kale. Place the leaves on a sheet tray lined with paper towels to dry off the leaves. Leave the kale on the stalk to help with grilling. Brush the leaves with about 1 tablespoon of oil, and rub into all the crevices with your hands. Season with salt. Add a bit more oil, if needed.
- Oil the grill well. Place the kale leaves on the grates, opening the leaves flat. Grill for about 2 minutes on each side, until lightly charred. The kale will still be green, cooked to a texture between crispy and soft.
- Grill the baguette slices on both sides, until lightly crisp, 3 to 4 minutes.
- Place the tomato chunks on a platter. With scissors or a knife, cut the kale leaves away from the stalk and cut or tear into bite-size pieces. Add to the tomatoes. Make the dressing
- In a small bowl, whisk together all the dressing ingredients. Add the desired amount of dressing to the kale salad and mix well. Tear or cut the grilled bread into smaller pieces and add to the salad. Gently mix in. Serve immediately.
