Kale Salad with Breadcrumb Croutons

I’m guilty of it. I’ll readily admit. I’m guilty of eating kale multiple days a week. I love it in my Fall Quinoa and Kale Salad, Kale and Brussels Sprout Salad with Bacon, Almonds, and Pecorino, and Kale and Corn Salad with Basil Lime Vinaigrette.  All incredibly tasty, satisfying, and hearty. But just because kale can be tough and bitter doesn’t mean you have to “sneak” kale into a salad. Kale actually CAN be deliciously featured in a salad with just a few other ingredients. This is not “kale propaganda.” This is the truth!

By massaging the fibrous leaves, you bring out their sweetness and transform them into something tender and easier to digest.  Just chop up the kale, drizzle with a small amount of olive oil, and use your fingers to rub the oil into the leaves.  After a minute or two, the leaves will begin to wilt and shrink. Trust me, you’ll notice the difference. This salad benefits from being dressed about 15 minutes before it is served. The acid in the dressing helps to break down the kale even more and yields a more tender green.

Preparation for this salad is minimal.

Homemade croutons and salad dressing are always easy on the budget.

Simple. Inexpensive. Kale. Yum.

Ingredients:

• 5 slices of day old french bread (or whatever you have on hand)
• 4 tbsp melted butter
• A pinch of garlic powder
• 2 bunches of Lacinato kale (about 8 cups), cleaned and dried
• 1/3 cup olive oil
• The juice from 1 lemon (about 3 tbsp)
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar (or red wine vinegar)
• Salt and freshly cracked black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese
• Optional: avocado and tomato

Instructions:

1. Pre-heat oven to 350 degrees F. Place french bread on a baking sheet and bake for 15-20 minutes, flipping half way through until bread is crusty. Remove bread from the oven and cool. Tear bread into small (1/2 inch) pieces and toss with the melted butter, salt, pepper, and a pinch of garlic powder. Bake breadcrumb croutons for another 5-10 minutes until golden. Set aside and cool.
2. Remove stems from kale and slice into thin ribbons.  Don’t forget to massage your kale!
3. Prepare salad dressing by combining olive oil, lemon juice, Dijon mustard, vinegar, salt and pepper.
4. Toss together kale and half of the dressing.  Be sure to allow salad to sit for approx 15 minutes. Add additional dressing to your preference. Top with Parmesan cheese and croutons (and avocado and tomato if you desire).

Servings 4 (Serving Size: 2 cups)