Kale and Bread Salad

Tired of bread pudding?  Here’s another use for leftover bread.

10 ounces stale bread
1 bunch kale
2 ounces olive oil plus more for brushing
3 tablespoons sultanas
2 tablespoons red wine vinegar
4 tablespoons pecans
4 tablespoons salty water
2 tablespoons champagne vinegar

Turn on broiler.
Soak sultanas in red wine vinegar and a splash of hot water.
Cut bread into 2 inch cubes, excluding crust. Place on baking sheet. Brush with olive oil and salt and pepper. Place directly under broiler until toasted, turning bread so it is toasted on both sides, keeping an eye on it as it is easily burnt. Transfer to large bowl. Drizzle with salty water.
Toast pecans under broiler, being careful not to burn them. Transfer to bowl.
Make a vinaigrette with the olive oil, champagne vinegar, salt and pepper. Drizzle over bread.
Add sultanas and mix. Taste for salt and pepper.
Gently steam kale. Salt and pepper to taste. Add to bread mixture and mix.

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