Toasted Bread and Parmesan Kale Salad

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pinch of yum

Total Time

40 minutes

Prep Time

10 mins

Cook Time

30 mins

Rating

(16)

Ingredients

6-8 servings

1/3 cup olive oil
1/4 cup white wine vinegar
Juice of one lemon
Juice of one orange
1 shallot, minced
1/2 teaspoon salt
6-8 slices French bread or baguette
4 tablespoons butter, melted
1/2 cup grated Parmesan cheese
5-6 cups fresh kale, very finely chopped

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Preparation

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Step 1

Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.

Step 2

Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from oven and allow to cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.

Step 3

Toss the kale, breadcrumbs, Parmesan, and dressing together. Serve immediately.

Chef’s notes

If you’re storing leftover salad that’s already been tossed with the dressing, you’ll probably find that the bread soaks up the dressing so you might need an extra squeeze of lemon juice or olive oil to re-moisten the salad.

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Ingredients

Seasonal Recipes

Skill Level

other

Toasted Bread and Parmesan Kale Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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