Toasted Bread and Parmesan Kale Salad

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For the Dressing:
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • juice of one lemon
  • juice of one orange
  • 1 shallot, minced
  • ½ teaspoon salt
For the Salad
  • 6-8 slices French bread or baguette
  • 4 tablespoons butter, melted
  • ½ cup grated Parmesan cheese
  • 5-6 cups fresh kale, very finely chopped
  1. Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
  2. Breadcrumbs: Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from oven and allow to cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.
  3. Salad: Toss the kale, breadcrumbs, Parmesan, and dressing together. Serve immediately.


If you’re storing leftover salad that’s already been tossed with the dressing, you’ll probably find that the bread soaks up the dressing so you might need an extra squeeze of lemon juice or olive oil to re-moisten the salad.

Source: Pinch of Yum

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