Best Kale Salad

Finalizing our Christmas Day menu. Italian is the theme and I couldn’t think of a better salad to accompany our spaghetti and meatballs than this kale salad. Our favorite restaurant in Bozeman BLACKBIRD KITCHEN, was the inspiration behind this easy yet so delicious salad. It’s the right amount of crunch, spice, and flavor for a perfect side dish.

Video Block

Double-click here to add a video by URL or embed code. Learn more

Ingredient

for the dressing

• 1/2 cup olive oil

• 1/4 cup white wine vinegar

• juice of 1 lemon

• 1 shallot, minced

• 1/3 cup grated Parmesan cheese

• salt and pepper to taste

• 1 teaspoons red pepper flakes

for the salad

• 6 cups fresh kale, very finely chopped

• 1/2 grated Parmesan cheese

• 4-6 slices sourdough bread

Method

Breadcrumb: preheat oven to 400 degrees. Place torn sourdough pieces on baking sheet. Drizzle with olive oil, salt & pepper. Bake for 15 min or until crispy. Transfer to blender. Blend until small crumbs.

Dressing: Place all dressing ingredients in a bowl and whisk.

Salad: toss the kale, breadcrumbs, Parmesan and dressing all together.

Shop this outfit below!

<

>