Skip to main content
LoginSign Up
Bread Salad with Kale, Beets and Blue Cheese

Bread Salad with Kale, Beets and Blue Cheese

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    25 minutes active
  • Rating

For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also excellent as a side dish to roasted chicken or pork. We liked the convenience of vacuum-packed cooked baby beets sold in the produce section of the supermarket, but if you prefer, roast and peel your own.

Tip

Don't worry if the kale darkens and reduces in volume as you rub it with salt. The salt tenderizes the leaves.

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

Step 1

In a small bowl, stir together the shallots and vinegar. Set aside. In a 12-inch nonstick skillet over medium, cook the bacon until browned and crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate, then discard the fat in the skillet.

Step 2

In the same skillet, heat 2 tablespoons of the oil over medium-high until shimmering. Add the bread and cook, tossing frequently and lowering the heat slightly if the oil smokes, until golden brown, 4 to 5 minutes. Transfer to another plate and let cool until barely warm.

Step 3

In a large bowl, toss the kale with ¼ teaspoon salt then massage it with your hands until it softens and darkens, 10 to 20 seconds. Add the bread and the beets.

Step 4

To the shallot mixture, whisk in the remaining 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper and the honey. Add to the kale mixture and toss. Add the cheese and bacon, then toss gently. Taste and season with salt and pepper.

Featured in