Description
The Kale Crunch Salad is a delightful combination of tender, massaged kale with the nutty tang of Parmesan and a satisfying crunch from toasted panko bread crumbs. The mandarin vinaigrette adds a fresh, citrusy brightness that elevates the flavors in each bite, making it a refreshing yet hearty side. Ideal for busy weeknights or special gatherings, this salad strikes a perfect balance between healthy and delicious. It’s also incredibly versatile—pair it with a cozy soup, a savory roast, or simply enjoy it on its own as a light meal. This kale salad is bound to be a favorite, not only for its flavors but also for how beautifully it presents at the table.
Ingredients
Ingredients:
For the Salad:
- 5 cups kale, chopped (large stems removed)
- 1 teaspoon extra virgin olive oil
- 1/4 cup finely shredded or grated Parmesan cheese
For the Toasted Panko Bread Crumbs:
- 1/4 cup panko bread crumbs
- 1 teaspoon extra virgin olive oil
- Salt and pepper, to taste
For the Mandarin Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar (or red wine vinegar as a substitute)
- Juice of 1 small mandarin or clementine
- Juice of 1/2 small lemon
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare the Kale: In a large serving bowl, add the chopped kale and drizzle with olive oil. Massage the kale with your hands for about 30 seconds until it softens. Set aside.
- Toast the Panko Bread Crumbs: Heat olive oil in a small skillet over medium heat. Add panko bread crumbs and stir until well-coated. Season with salt and pepper. Toast for about 2-3 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning.
- Make the Vinaigrette: In a small bowl, whisk together all vinaigrette ingredients or shake in a jar. Adjust seasoning with salt and pepper to taste.
- Assemble the Salad: Add the Parmesan cheese and toasted panko bread crumbs to the bowl of kale. Toss to combine. Drizzle the mandarin vinaigrette over the salad, toss again, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes