This kale salad is a delicious savory side for any meal! Parmesan and homemade croutons are the stars of this dish. Topped with a simple dressing of olive oil, balsamic vinegar, lemon juice, and minced garlic!
3cupsbread, cut into 1-inch cubes, french baguette or sourdough work well
3tablespoonsolive oil, extra virgin
1tablespoongrated parmesan
½teaspoongarlic powder
½teaspoonsalt
Kale + Parmesan
6cupscurly kale, packed and chopped
½cupshaved parmesan
¼cupgrated parmesan
¼teaspoonblack pepper
Lemon Dressing
2tablespoonsolive oil, extra virgin
2tablespoonsbalsamic vinegar
1tablespoonlemon juice
2teaspoonsgarlic, minced
Instructions
Preheat oven to 375 degrees.
Add the cubed bread to a large ziplock bag or large bowl. Drizzle with olive oil, grated parmesan, garlic powder, and salt. If using a bag, squeeze out excess air, seal, and shake until bread pieces are coated. If using a bowl, stir and flip bread pieces until they're coated.
Spread bread on a baking sheet. Place in the oven and bake for 10 minutes or until croutons are crispy. (Time can vary based on the thickness of your croutons so start with no more than 10 minutes. Then check and see if you need a few extra minutes.)
Rinse the kale leaves and dry with a paper towel. Cut the kale leaves from the tough stems. Discard the stems. Use a knife to chop the kale into bite-sized pieces. Measure the kale to ensure you have enough. You'll want 6 cups of packed chopped kale. Place the chopped kale in a large salad bowl.
Add the shaved parmesan, grated parmesan, and black pepper.
In a small bowl, stir together the olive oil, balsamic vinegar, lemon juice, and minced garlic. Pour the dressing over the other salad ingredients and stir to mix. Taste and add salt and pepper as desired.
Once croutons are done baking, add to the top of your salad or add to each serving as you plate.