Kale Salad With Creamy Lemon Dressing
A sumptuous blend of textures and flavors awaits in this Tuscan kale salad recipe. Crunchy golden croutons meet tender kale leaves in a creamy dressing that's zesty and flavorful. Cherry tomatoes add bursts of freshness, and shaved Parmigiano-Reggiano cheese lends a final touch of elegance. Enjoy a satisfying and refreshing salad that's perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 cups torn country-style bread (1/2-inch pieces)
- Olive oil as needed
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup mayonnaise
- 2 Tbs. water
- 1 1/2 Tbs. fresh lemon juice
- 2 garlic cloves, minced
- 1 tsp. anchovy paste
- 1/2 tsp. Dijon mustard
- 1/4 tsp. lemon zest
- 1 lb. Tuscan kale, stems removed, leaves cut into chiffonade
- 1 cup halved cherry tomatoes
- Shaved Parmigiano-Reggiano cheese for garnish
Instructions
- Preheat an oven to 350°F. Line a baking sheet with parchment paper.
- Arrange the bread on the prepared baking sheet and toss with olive oil, salt and pepper.<b> </b>Bake until the croutons are golden brown, about 20 minutes.
- Meanwhile, in a bowl, whisk together the mayonnaise, water, lemon juice, garlic, anchovy paste, mustard, lemon zest and pepper. Put the kale in a large bowl and toss with enough dressing to coat. Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
Comments
No comments found.