Description
A vibrant and crunchy kale salad featuring toasted homemade Parmesan breadcrumbs, dressed in a zesty lemon and olive oil vinaigrette. This salad combines the earthiness of finely chopped kale with the rich flavors of Parmesan cheese and the crisp texture of golden-buttered homemade breadcrumbs, making it a perfect side dish or light meal.
Ingredients
Scale
Dressing
- 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
Breadcrumbs
- 6-8 slices French bread or baguette
- 4 tablespoons butter, melted
- Pinch of salt and freshly ground black pepper
Salad
- 1/2 cup grated Parmesan cheese
- 5-6 cups fresh kale, very finely chopped
Instructions
- Make the Dressing: Combine the olive oil, white wine vinegar, lemon juice, orange juice, minced shallot, and salt in a jar. Shake well until all ingredients are thoroughly mixed. Taste the dressing and adjust seasoning if needed to balance acidity and saltiness.
- Prepare the Breadcrumbs: Preheat your oven to 300°F (150°C). Arrange the slices of French bread or baguette on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until the bread is thoroughly dried out and crusty. Let the bread cool completely, then break into pieces and pulse in a food processor until coarse crumbs form.
- Toast the Breadcrumbs: Toss the fresh breadcrumbs with melted butter, a pinch of salt, and freshly ground black pepper. Spread them evenly on the baking sheet and return to the oven for another 5-10 minutes. Bake until the breadcrumbs turn golden brown and crispy, making sure to watch closely to avoid burning.
- Assemble the Salad: In a large bowl, combine the finely chopped kale, toasted Parmesan breadcrumbs, and grated Parmesan cheese. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Serve Immediately: For the best texture and flavor, serve the salad right away while the breadcrumbs are still crisp and the kale is fresh.
Notes
- This is THE BEST kale salad with a perfect balance of crunch, tang, and savory Parmesan flavor.
- Be sure to finely chop the kale to make it more tender and easier to eat.
- Use day-old bread for the best texture when making breadcrumbs.
- You can adjust the acidity of the dressing by adding more lemon or orange juice to taste.
- Serve the salad immediately to preserve the crispiness of the breadcrumbs.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 270
- Sugar: 3.2 g
- Sodium: 384 mg
- Fat: 17.5 g
- Saturated Fat: 6.1 g
- Unsaturated Fat: 11.4 g
- Trans Fat: 0 g
- Carbohydrates: 24.2 g
- Fiber: 3.2 g
- Protein: 6.6 g
- Cholesterol: 20.1 mg
