Bread Salad with Kale, Beets and Blue Cheese | Christopher Kimball’s Milk Street | Recipes, TV and C

Name: Bread Salad with Kale, Beets and Blue Cheese | Christopher Kimball’s Milk Street | Recipes, TV and C
Ingredients: 1 medium shallot, minced; 2 tablespoons sherry vinegar; 4 slices bacon, chopped; 4 tablespoons extra-virgin olive oil, divided; 5 ounces rustic bread, such as ciabatta, cut into 1-inch pieces (about 4 cups); 1 small bunch lacinato kale (about 6 ounces), stemmed and thinly sliced crosswise; Kosher salt and ground black pepper; 8- ounce package cooked baby beets, each beet cut into 6 or 8 wedges; 1 tablespoon honey; 4 ounces blue cheese, coarsely crumbled

www.177milkstreet.com

Inspired by panzanella, an Italian tomato and bread salad, we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese.

Keywords

Milk Street
Food
Biscuits

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Ingredients

1 medium shallot, minced
2 tablespoons sherry vinegar
4 slices bacon, chopped
4 tablespoons extra-virgin olive oil, divided
5 ounces rustic bread, such as ciabatta, cut into 1-inch pieces (about 4 cups)
1 small bunch lacinato kale (about 6 ounces), stemmed and thinly sliced crosswise
Kosher salt and ground black pepper
8- ounce package cooked baby beets, each beet cut into 6 or 8 wedges
1 tablespoon honey
4 ounces blue cheese, coarsely crumbled