Kale + Crouton Salad

I recently discovered a site called Pinch of Yum from a business podcast I was listening to. The first recipe I saw there was for Toasted Bread and Parmesan Kale Salad. I just LOVE kale so everything about this sounded amazing! I read through and knew I had to try it…with some of my own modifications!

Today you actually get 2 recipes in one. First, how to make your own croutons, next the kale salad.

I just love bread – especially a nice crusty baguette, but let’s be honest – if you don’t eat it right away, it gets stale by the next day. Don’t let that stop you from buying it! I always make homemade breadcrumbs as well as homemade croutons. It’s so easy!!

Today it’s about the croutons.

Start by taking your baguette, (I used half a baguette) cut it into slices, then each slice into cubes. Put the cubes on a sheet tray and sprinkle with about 3 or 4 tablespoons of olive oil. This will depend on the amount of cubes. You don’t want to drown the bread but each piece should have some contact with the olive oil Next, sprinkle on some kosher salt, fresh ground black pepper (I used 3 turns of the pepper mill) and some garlic powder. mix it up and bake in a 350 degree oven for about 10 minutes.

When done, the croutons will be all golden and toasty. So easy, right?!? Now you know how to make your own croutons!!

To continue on with our kale salad, place the croutons in a food processor and pulse a few times. You just want them to get smaller but not very fine. I actually pressed the wrong button – I pressed ON rather than PULSE but caught it before it went too far.

Now you prepare the kale. I used about half a bunch of kale. Start by rinsing under cold water and then patting dry. There’s a thick stem in the center of each kale leaf so I find it best-to just pull the leaves away from the stem. Roll the leaves up and chop it as finely as possible.

It almost looks like parsley leaves when you’re done. When I first saw this recipe I actually thought it was tabouleh because the greens looked like parsley to me! Into a bowl it goes.

Add your crumbled up croutons and some grated Parmesan cheese on top of the kale. I used about one handful of cheese.

For the dressing, I mixed 1/3 cup olive oil, 1/4 cup white wine vinegar, a splash of orange juice, juice from half a lemon, pinch of salt and pepper and a half teaspoon of dijon mustard. Mix it all up and pour it onto the salad.

That’s it! You’re done! So easy, right?!? I absolutely LOVED this salad! The combination of the garlic, olive oil and Parmesan cheese worked so well together to balance the raw kale.

Normally kale can be a bit tough but chopping it up finely and then adding the dressing helps to soften it up a bit.

This would be great for lunch or a side salad for your dinner. Honestly I couldn’t even wait for a meal after I made it. I had to eat it right then and there. My husband and I loved it! My girls said it was ok. I’ll definitely be making it again so they’ll have more chances to grow to love it.