Fall Panzanella Salad with Bacon, Kale, Celery Root, Mushrooms and Mustard Vinaigrette

Fall Panzanella Salad


Total Time: 45 minutes
Serves: 4 to 6


½ Italian loaf, cut into bite size cubes
1 lb thick cut bacon, cut into ¼-inch strips
3 cups assorted mushrooms, trimmed and sliced if needed (I used oyster, pioppini and maitake)
1 small celery root, peeled and diced – about 2 cups
1 small red onion, diced
4 large garlic cloves, grated or finely chopped
1 bunch Dino Kale, stems removed, leaves cut into thin ribbons  
¼ teaspoon salt   
¼ teaspoon pepper

Mustard Vinaigrette:
¼ cup olive oil
¼ cup sherry or apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon honey
¾ teaspoon salt
½ teaspoon pepper


Preheat the oven to 400° F.

Mustard Vinaigrette:
Mix all ingredients together and set aside until serving. 
Put the bread cubes on a baking sheet and toast until crispy, 10 to 15 minutes. Set aside.

Heat a large sauté pan over medium-high heat. Add the bacon and cook until very crispy. Using a slotted spoon, remove the bacon, put it in a bowl and set aside. Pour off all but ½ cup of the bacon fat. Add the mushrooms and cook for 6 to 8 minutes, or until soft and golden at the edges. Add the celery root and onions and cook for 5 minutes, until soft. Add the garlic, salt and pepper and cook for 1 to 2 minutes, or until the garlic is fragrant.

To Serve:
Put the bread cubes in a large serving bowl. Add the mushroom mixture and kale, tossing to combine. Add the vinaigrette and toss again. Serve warm.