Recipes

Tuscan Kale Parmesan Salad

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Croutons
5 oz. French Baguette
1 tsp. Garlic Cloves, fresh, minced
1 tbsp. Extra Virgin Olive Oil

Dressing
½c. Parmesan, shredded
6 tbsp. Extra Virgin Olive Oil
2 tbsp. Lemon Juice, fresh

Salad
2 lbs. Tuscan Kale, fresh, chopped
(also called Lacinato Kale)

Directions

Preheat oven to 350°F. Cut baguette into cubes, toss with oil and garlic and place them on a sheet pan. Bake for 10 minutes, then flip them and bake for another 10 minutes or until golden brown. Set aside to cool.

Chop Kale into bite size pieces and set aside in large bowl. Stir togetherthe parmesan, olive oil and lemon juice. Pour the ingredients onto the kale and toss to incorporate. Garnish the salad with the croutons and any parmesan to taste.

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