Warm, smoky, sweet and bitter—yeah, this black bread panzanella’s a keeper:
1⁄2 cup smoked ricotta Preheat the oven to 400°F . Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the olive oil, sesame paste, and vinegar. Add the garlic, flaky salt, and bread and toss.
Spread the croutons in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until crisp. Remove from the oven and let cool. Keep the oven on.For the beets: In a cast-iron skillet, toss the beets in the olive oil and vinegar until completely coated. Transfer to the oven and roast until fork- tender and slightly crispy on the outside, 40 to 45 minutes. Remove from the oven and set aside.For the kale: Line a baking sheet with parchment paper. Brush the kale leaves with the olive oil and arrange them on the baking sheet, making sure the leaves do not overlap. Roast until crisp, 3 to 5 minutes.Arrange the radicchio leaves, kale, and beets on a platter. Top with the croutons and spoon the smoked ricotta on the side. Drizzle with the olive oil and saba and finish with flaky salt.To make the variations, the original ingredients can be replaced by the alternative options below. The carrots and tomatoes can be roasted in the same method as the beets, but will take less time: 20 to 25 minutes total. Do not roast either the mizuna or arugula—simply add it raw to the dish in place of the crispy kale.1⁄2 cup plain yogurt, good-quality store-bought or homemade
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