My friend Walter makes the best bread I’ve ever tasted. He grows the yeast, mills the flour, and combines it all with salt and water to create a slow-fermented sourdough that truly doesn’t belong in the same category as the pre-sliced quick breads found in grocery stores. A loaf doesn’t last longer than a day or two in our house, and when it’s finally shrunken down to just a few inches of thickness, I always chop it up to throw into this recipe: my kale sourdough panzanella. photography by ashleigh amoroso The rest of the ingredients skew a little more Mediterranean, especially when you throw in cubes of salty, creamy, feta cheese. I borrowed the dressing recipe from Ina Garten, and it’s the perfect light vinaigrette to coat the salad. I’d say that overall, this dish is a great representation of how I like to eat — refreshing and veggie-ful, but ...read the rest of the story here
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