Author Notes
Fresh kale gets a generous dusting of buttery golden breadcrumbs in this oops-I-just-ate-the-entire-bowl salad. Any kind of breadcrumbs will work here - I've tried panko, flourless bread and an old country loaf I had stashed in the freezer - all were delicious after toasting them in nutty brown butter of course. The dressing is easy and fresh - just olive oil and lemon juice. Parmesan and garlic seal the deal. I made this salad for my family at Thanksgiving and then again at Christmas. It was the most gobbled up green on the table. —Grace
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Ingredients
- Kale Salad
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10 cups
finely chopped kale
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1 1/2 cups
fine breadcrumbs
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1 cup
grated parmesan cheese
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2 tablespoons
butter
- Garlicky Dressing
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1/4 cup
olive oil
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1/4 cup
fresh squeezed lemon juice
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3 to 5
garlic cloves, pressed
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1 teaspoon
pepper
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1/2 teaspoon
salt
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1 teaspoon
pepper flakes
Directions
- Kale Salad
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Wash and dry the kale. I like to really dry / massage my kale by squeezing the leaves in a kitchen towel very well then finely chop.
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In a pan, brown 2 tablespoons of butter on medium heat. This may take a few minutes, just be patient – but also be sure not to burn it! Toss in the breadcrumbs and let those get toasty, fragrant and light brown.
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Place all the ingredients for the salad in a large bowl and toss with dressing.
- Garlicky Dressing
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Combine all the ingredients for the dressing in a jar with a lid and shake it up.
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Pour over salad and enjoy!
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