It’s trendy, healthy and everywhere. Any hip restaurant offers their version of a kale salad and any health nut you encounter most likely blends it into their morning smoothie. When I first tried kale I wasn’t a huge fan. I thought it tasted like a banana does before it’s ripe. Then I went to Sotto, an amazing Italian restaurant not far from our apartment, and my opinion of kale changed forever.
Sotto’s kale salad consists of black kale, homemade bread crumbs, homemade caesar dressing and giant parmesan shavings. I tweaked mine a bit and made a homemade balsamic dressing, and used grated parmigiano- reggiano instead. I sprinkled the breadcrumbs on top while they were still warm, so they wilted the kale a bit, which I loved.
This dish isn’t groundbreaking, but it’s perfect for a light lunch and you could double (or triple) this recipe to serve as an appetizer at a party.
Kale Salad with Warm Breadcrumbs and Parmesan
one garlic clove, minced
1 tbsp mayonnaise
1 tsp dijon mustard
6 tbsp balsamic vinegar
1/2 c. olive oil
salt and pepper, to taste
Whisk all the ingredients together in a medium sized bowl except the lemon, salt and pepper. Squeeze a bit of the fresh lemon into the dressing, and whisk again. Season with salt and pepper to taste and set aside.
3 leaves of kale, stalks removed (your preference on what kind of kale. I wanted to find black kale,but I couldn’t, so I ended up using dinosaur.)
1 dinner roll, preferably a day or two old
1 tbsp butter
1 tbsp olive oli
1/4 c. parmigiano-reggiano
salt and pepper
Roll the kale leaves up into a cigar shape and then slice into thin ribbons. Set aside.
Tear up the dinner roll into bite size pieces and pulse them in a food processor until they are the consistency of sand, but also have a few chunks left. Place a medium skillet on medium high heat and add the butter and olive oil. Once the oil and butter are melted together, pour in the breadcrumbs. Keep the breadcrumbs moving frequently, as they will burn quickly. Once they’re lightly browned, about 4-5 minutes, start assembling the salad.
Pile the kale ribbons high on a plate. Drizzle the balsamic dressing on top, followed by the parmigiano and the warm breadcrumbs. Season with salt and pepper, if needed.
*Note: you’ll probably have leftover dressing. It will keep in the fridge up to 3-5 days, if you do have leftovers.