Toasted kale panzanella with roasted garlic vinagrette
Roast
Italian cuisine
Roasting
I love panzanella in the summer with super ripe heirlooms, I wanted to make a winter version that would give it a little more body and flavor to compensate for winter tomatoes. I made a dressing with slightly higher vinegar to oil ratio to stand up to the greens and give it that extra punch. This was hearty and satisfying, with a glass of wine and a wedge of cheese it would be a perfect lunch.
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