Description
A vibrant and crunchy Parmesan Kale Crouton Salad combining finely chopped fresh kale, crisp homemade croutons, and a tangy citrus vinaigrette, perfect for a refreshing and healthy meal.
Ingredients
Scale
Dressing
- 1/3 cup olive oil
- 1/4 cup white vinegar
- Fresh lemon juice (about 1 tablespoon)
- Fresh orange juice (about 1 tablespoon)
- 1 minced shallot
- 1/2 tsp salt
Croutons
- 6-8 slices French bread or baguette
- 4 tbsp melted butter
- Salt and pepper, to taste
Salad
- 5-6 cups fresh kale, very finely chopped
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Make the Dressing: Combine the olive oil, white vinegar, fresh lemon juice, fresh orange juice, minced shallot, and salt in a jar. Secure the lid and shake vigorously to emulsify all the ingredients into a smooth vinaigrette.
- Prepare the Croutons Base: Preheat the oven to 300°F (150°C). Arrange the French bread slices in a single layer on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until they are dry and slightly toasted. Remove from oven and let cool.
- Create Crumbs and Crisp Them: Once the bread slices have cooled, pulse them in a food processor into coarse crumbs. Toss these crumbs with melted butter, salt, and pepper to taste. Spread them evenly on a baking sheet and bake for an additional 5-10 minutes until they are golden brown and crisped to perfection.
- Toss the Salad: Place the finely chopped kale in a large bowl. Massage the kale with the prepared dressing to soften the leaves and infuse flavor. Add the warm croutons and freshly grated Parmesan cheese. Gently toss everything together and serve immediately to enjoy the contrast of textures and fresh, zesty flavors.
Notes
- Massaging the kale with the dressing helps tenderize the tough leaves, making the salad more enjoyable.
- If French bread or baguette is unavailable, a sturdy white bread can be used for croutons.
- Adjust the amount of citrus juices to balance acidity to your preference.
- Serve the salad fresh as croutons lose their crispness over time.
