Winter Panzanella

Heat the oven to 400°F. Cut the bread into 1-inch cubes and put them in a large bowl. Drizzle with 1 tablespoon oil, sprinkle with salt, and toss. Transfer the bread cubes to a rimmed baking sheet and bake, shaking or turning the pan as necessary, until they’re golden brown on all sides, 10 to 15 minutes. Put the garlic in a dry medium skillet over medium-low heat. Cook, turning the cloves frequently, until they’re dark brown in places, 5 to 8 minutes; transfer to a plate to let cool. Wipe out the pan with a paper towel to remove any charred bits. Add the walnuts to the pan and toast, shaking often, until they’re fragrant, 3 to 4 minutes. Turn off the heat and transfer the walnuts to a plate to let cool.

Peel and chop the garlic and put it in the large bowl along with the balsamic vinegar and 2 tablespoons oil. Rinse and dry the kale; cut the leaves into 1-inch pieces and add them to the bowl. Trim and peel the shallot; thinly slice it and add them to the bowl. Rinse and peel the oranges; separate the segments and add them to the bowl. Sprinkle the salad with salt and pepper and toss to coat with the dressing.

Rinse, dry, and halve the lemon. Rinse and trim the mushrooms; pat the caps completely dry with a paper towel. If you’d like a smooth texture, scrape out as much of the dark gills from inside the caps as you can with a spoon. Chop the walnuts.

Add the remaining 1 tablespoon oil to the skillet and return to medium heat. Add the mushrooms, top side down, and lemons, cut side down, and cook, undisturbed, until browned, 3 to 5 minutes. Sprinkle the mushrooms with salt, turn them, and sprinkle again with salt. Cook until the bottom sides of the mushrooms are browned and the cut sides of the lemons are quite dark, 3 to 7 minutes more.

Add the bread and walnuts to the salad and toss. Taste and adjust the seasoning and toss again. Serve the salad on individual plates with a portobello steak and seared lemon on the side of each.