Description
The Kale Crunch Salad is a refreshing blend of massaged kale, nutty Parmesan cheese, and the satisfying crunch of toasted panko breadcrumbs. Topped with a citrusy mandarin vinaigrette, this salad is both hearty and vibrant. It’s perfect as a light meal, a festive side dish, or a complement to richer dishes like roasted meats or soups. Easy to prepare, this salad combines healthful ingredients into a delicious and versatile dish.
Ingredients
Units
Scale
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, combine 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, stirring until well-coated. Season with salt and pepper.
- Toast for about 2-3 minutes, stirring occasionally, until golden brown. Watch carefully to avoid burning.
- Make the Vinaigrette:
- In a small bowl, whisk together the olive oil, vinegar, mandarin juice, lemon juice, garlic, salt, and pepper. Adjust seasoning to taste.
- Assemble the Salad:
- Add Parmesan cheese and toasted panko bread crumbs to the massaged kale.
- Toss to combine, then drizzle with the mandarin vinaigrette. Toss again and serve immediately.