The folks over at Blisstree recently asked me to develop a brunch recipe for their cooking series called “Brunch-off” using a seasonal ingredient of their choice. Well, when I found out my ingredient would be kale, you can guess how psyched I was. I used this fantastic gluten-free seeded bread recipe, which is a new favorite of mine, to make a rustic, winter kale salad panzanella. Head on over to Blisstree for my Kale Salad Panzanella recipe.
This was my second attempt at gluten-free panzanella, so I feel like I’m working toward a good strategy for successfully making this bread-heavy dish gluten free. My first tip for gluten-free panzanella is to really toast the bread. It lends some extra crunch to the salad and helps the bread hold together. The second thing I learned is that a successful gluten-free panzanella will require less liquid/dressing than regular panzanella for the same reason: the bread will hold together better. Finally, I really loved how this turned out with a whole grain, seeded bread compared to the more traditional white bread.
I also wanted to share a couple other recent projects I’ve been working on that I suspect you might enjoy.
- In my most recent piece for Serious Eats I created 3 DIY spins on classic soda fountain drinks. I had such a fun time with these and with learning what the heck acid phosphate is.
- For Kaufmann Mercantile, I worked on this Q & A with stapler enthusiast Chad Lemke on stapler design and history and what makes a great stapler. It was so great to see staplers in a new light—as beautiful, functional objects.
- Kelly and I have been working super hard to put out a podcast every week and we just finished our 5th episode together. Yeah for small victories! Be sure to subscribe in iTunes so you don’t miss an episode.