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Parmesan Kale Salad with Homemade Croutons and Lemon Balsamic Dressing Recipe

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4 from 2 reviews

A savory and crunchy Parmesan Kale Salad featuring homemade crispy croutons and a vibrant lemon-balsamic dressing. This nutritious side is perfect for complementing any meal with its fresh kale, rich parmesan cheese, and flavorful dressing.

Ingredients

Croutons

  • 3 cups bread, cut into 1-inch cubes (french baguette or sourdough recommended)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon grated parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Kale + Parmesan

  • 6 cups curly kale, packed and chopped
  • ½ cup shaved parmesan cheese
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon black pepper

Lemon Dressing

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons minced garlic

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the croutons.
  2. Prepare Croutons: Place the cubed bread into a large ziplock bag or bowl. Drizzle with olive oil, grated parmesan, garlic powder, and salt. Seal the bag after removing excess air and shake well or stir in a bowl until the bread cubes are fully coated.
  3. Bake Croutons: Spread the coated bread cubes evenly on a baking sheet. Bake in the preheated oven for about 10 minutes, checking towards the end to ensure they become crispy but not burnt. Extend baking time slightly if needed based on thickness.
  4. Wash and Chop Kale: Rinse kale leaves thoroughly and pat dry. Remove the tough stems and discard them. Chop the kale into bite-sized pieces and measure to have 6 cups of packed chopped kale. Transfer kale into a large salad bowl.
  5. Add Cheese and Pepper: To the kale, add the shaved parmesan, grated parmesan, and black pepper. Gently toss to combine.
  6. Prepare Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, and minced garlic until fully emulsified.
  7. Toss Salad: Pour the dressing over the kale and parmesan mixture. Stir thoroughly to coat all ingredients evenly. Taste and adjust salt and pepper as needed.
  8. Assemble Salad: Once croutons have finished baking and cooled slightly, sprinkle them over the top of the salad or add them individually to each serving plate.

Notes

  • Use fresh, packed curly kale for the best texture and flavor.
  • Adjust garlic powder and fresh garlic amounts according to your preference for stronger or milder garlic notes.
  • Feel free to substitute balsamic vinegar with red wine vinegar for a different tang profile.
  • The baking time for croutons can vary depending on bread thickness, so watch carefully to avoid burning.
  • This salad is best served fresh to maintain crouton crispness; if preparing ahead, store croutons separately.

Find it online: https://miracooking.com/parmesan-kale-salad-with-homemade-croutons-and-lemon-balsamic-dressing-recipe/