Panzanella Verde

• 6 cloves of garlic
• 1/2 cup olive oil
• 1 small loaf of bread (sourdough preferably)
• generously sprinkling of salt and pepper
• 3 tablespoons white wine vinegar
• juice of 1 lemon
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 1 pinch each of salt and pepper
• 1 bunch kale, stemmed and sliced into ribbons
• 2 field cucumbers
• 2 pounds mixed cherry tomatoes, halved
• 1 green onion
• 1 handful basil, julienned (optional)

1. Start by crushing and mincing your garlic cloves. Add those to a saucepan with the olive oil and bring oil to a light simmer, then turn off and cover with a lid.
2. While garlic is steeping, cut your loaf of bread into one-inch cubes. Pour half of the garlic oil (try to keep the minced garlic in the pot) onto the bread cubes in a large bowl. Sprinkle generously with salt and pepper and toss to coat evenly.
3. Spread bread cubes on a sheet pan and bake at 350 F for 10-15 minutes, stirring halfway. Cool.
4. While croutons are toasting and cooling, combine remaining oil and minced garlic, vinegar, lemon juice, mustard, honey, and salt and pepper in a blender until smooth. If you don't have a blender or don't want to dirty it, just make sure the garlic is minced fine and shake it all up in a blender bottle. Toss this dressing with shredded kale and set aside to allow kale to soften.
5. Slice cucumbers, tomatoes, and green onion.
6. Toss all components together. Enjoy immediately or let it rest to allow the croutons to soak up the dressing- it's up to you. If you have basil on hand, chop that up and throw it in too.

garlic, olive oil, bread, generously sprinkling, white wine vinegar, lemon, mustard, honey, salt, kale, cucumbers, mixed cherry tomatoes, green onion, handful basil

Taken from food52.com/recipes/38029-panzanella-verde (may not work)