Lemon Parmesan Kale Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 sides
Ingredients
  • 7 cups torn curly kale
  • 1 cup crumbled sourdough bread (or another quality crusty bread)
  • 4-5 TBS extra virgin olive oil, divided (or more to taste)
  • Juice of 1 small lemon (about 2 TBS)
  • 1 small garlic clove minced
  • 1-2 tsp honey (to taste, or other sweetener of choice)
  • ½ tsp Dijon mustard
  • ¼ tsp each: salt and pepper
  • ⅓ cup shredded parmesan
Instructions
  1. Massage the kale until soft and set aside.
  2. In a skillet, combine 1 TBS olive oil and the crumbled sourdough. Toast the bread over medium high heat stirring often until golden brown and crunchy. Remove from heat.
  3. Whisk together remaining 3 TBS olive oil, lemon juice, honey, garlic, Dijon, salt and pepper. Taste test the dressing and if it seems too tangy, add more olive oil to taste.
  4. Drizzle the lemon dressing over the messaged kale and top with toasted sourdough breadcrumbs and parmesan cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/lemon-parmesan-kale-salad/