Panzanella with Kale and Roasted Corn
Ingredients
Dietary note: When Kowalski's Balsamic Vinaigrette Salad Dressing is used, this recipe is vegan and dairy free.
10-12 oz.
cubed Kowalski's Signature Artisan Sourdough Bread (about ½ loaf)
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
4 cups (about 4 oz.)
torn prewashed kale
1 pt.
Minnesota Grown grape tomatoes, halved
1 cup
grilled Minnesota Grown sweet corn kernels
½
Minnesota Grown red onion, thinly sliced
- Kowalski's Balsamic or Italian Vinaigrette Salad Dressing, to taste
Directions
- Preheat oven to 325°.
- In a large mixing bowl, toss bread with oil; season to taste. Bake in preheated oven until lightly browned and toasty (about 15 min.).
- Remove bread from oven; set aside to cool completely.
- Preheat a grill to medium heat.
- Grill corn over direct heat, covered, until tender (8-10 min.), turning each ear a quarter turn every 2 min.
- In a large salad bowl, toss bread with kale, tomatoes, corn and onion.
- Drizzle with dressing to taste; season liberally with salt and pepper. Serve immediately.
Find It!
- Find Kowalski's Signature Artisan Sourdough Bread on the Artisan Bread Table.
- Find Kowalski's Balsamic or Italian Vinaigrette Salad Dressing in the Grocery Department.
Nutrition Note:
- Each serving contains all the bone-building vitamin K you need in a day and is rich in vitamins A, C and folate.
