Toasted Bread and Parmesan Kale Salad

• Vegetarian

• Produce

  • 5 cups Kale, fresh
  • 1 Lemon, Juice of
  • 1 Orange, juice of
  • 1 Shallot

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1/4 cup White wine vinegar

• Bread & Baked Goods

  • 6 slices French bread or baguette

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Parmesan cheese, grated

Found on pinchofyum.com

Description

Ingredients

• ⅓ cup olive oil
• ¼ cup white wine vinegar
• juice of one lemon
• juice of one orange
• 1 shallot, minced
• ½ teaspoon salt
• 6-8 slices French bread or baguette
• 4 tablespoons butter, melted
• ½ cup grated Parmesan cheese
• 5-6 cups fresh kale, very finely chopped

Directions

• Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
• 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.
• Salad: Toss the kale, breadcrumbs, Parmesan, and dressing together. Serve immediately.