Description
This vibrant Kale Salad combines tender massaged kale with a zesty lemon dressing, crunchy toasted breadcrumbs, rich Parmesan cheese, and roasted almonds for a perfect balance of textures and flavors. Quick to prepare and ideal as a light lunch or side dish, it features simple, wholesome ingredients and a delicious maple-mustard dressing.
Ingredients
Scale
Salad
- 2 bunches Lacinato kale (washed, destemmed and chopped)
- ½ tsp salt (plus more to taste)
- ¼ tsp pepper (plus more to taste)
- 5 tbsp olive oil (divided)
- 1 cup cubed crusty bread (such as sourdough)
- ½ cup freshly grated Parmesan cheese
- â…“ cup chopped roasted almonds
Dressing
- ¼ cup lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup (or honey)
- 1 garlic clove (grated)
Instructions
- Massage the Kale: Add the chopped kale to a large bowl. Sprinkle on salt, pepper, and a splash of olive oil. Massage and squish the kale thoroughly with your hands until it softens and becomes glossy. Set aside to rest.
- Prepare Breadcrumbs: Place the bread cubes into a food processor and pulse until broken down to pea-sized pieces, resembling very large breadcrumbs.
- Toast Breadcrumbs: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the breadcrumbs and toss to coat in the oil. Cook and stir frequently until the breadcrumbs turn golden and crisp. Remove from heat and season with a pinch of salt and pepper.
- Make Dressing: In a bowl, whisk together the remaining 4 tablespoons of olive oil, lemon juice, Dijon mustard, maple syrup (or honey), and grated garlic until well combined.
- Toss Salad: Pour the dressing over the massaged kale and toss to coat evenly. Add half of the toasted breadcrumbs, half of the Parmesan cheese, and half of the chopped roasted almonds. Toss gently to combine.
- Finish and Serve: Top the salad with the remaining breadcrumbs, Parmesan, and almonds. Serve immediately and enjoy the fresh, crunchy textures.
Notes
- Massaging the kale softens its tough texture and reduces bitterness, making it more enjoyable to eat raw.
- Using crusty sourdough bread adds a rustic flavor to the toasted breadcrumbs.
- The salad is best served immediately to keep breadcrumb crunch, but leftovers can be stored refrigerated without the breadcrumbs and added fresh before serving.
- You can substitute maple syrup with honey if preferred.
- For a vegan version, omit Parmesan or replace with a plant-based alternative.
