Kale Salad

 Kale salads…never was a huge fan of them until this one. The crunch you get from the nuts and breadcrumbs, and the tang from the lemon and pickled onions make this kale salad something you will crave! 

Yields: 4 servings

Total Time: 25 minutes

Ingredients:

• ¼ cup of sliced almonds

• ¼ cup of pumpkin seeds

• ¾ cup of panko bread crumbs

• 1 teaspoon of kosher salt

• ½ cup of high quality extra virgin olive oil

• 2 garlic cloves, crushed and skins removed

• 5 ounces of washed and destemmed kale leaves (weigh the kale after trimming their stems). 

• 1 cup of grated parmesan cheese

• ¼ of a lemon’s juice

• Toppings: pickled red onions and more parmesan cheese

Instructions:

• Preheat the oven to 350º F.

• Place the almonds, pumpkin seeds, and panko breadcrumbs onto a baking sheet and toast until golden brown (approximately 5 minutes). Once toasted, sprinkle with salt and let cool.

• In a small bowl, add the olive oil and crushed garlic cloves and let steep.

• Cut kale into ribbons and place them into a large bowl. 

• Sprinkle the breadcrumbs, almonds, pumpkin seeds and parmesan cheese onto the kale.

• Remove garlic cloves from the olive oil and pour half of the oil onto the kale, and squeeze in the lemon juice. Toss, and taste if it needs more oil or lemon. 

• Top with pickled red onions and more parmesan cheese if desired.

Adapted from Julia Moskin’s Lemon-Garlic Kale Salad