This salad is my current obsession. I have been taking it for lunch just about everyday this past week. It is understated but perfect in it’s simplicity. I almost added more to the dressing when I first made it, but lemon zest, lemon juice, and olive oil really are all it needs. I like to make extra breadcrumbs and dressing whenever I make it because I always end up regretting not having leftovers for the next few days. Be sure to dress salad just before serving so the kale and breadcrumbs stay crisp.
Kale, Breadcrumb, & Tomato Salad
Ingredients
- FOR THE DRESSING:
- 1 lemon, zested and juiced
- ½ cup extra virgin olive oil, plus a little more for the breadcrumbs
- Salt and pepper, to taste
- FOR THE BREADCRUMBS:
- 1½ cups panko or fresh breadcrumbs
- 1 clove garlic, minced
- 1 lemon, zested (save the juice for some other recipe)
- ½ cup fresh grated parmesan
- FOR ASSEMBLING THE SALAD:
- 1 large bunch of baby kale, cut into thin ribbons
- 1 large handful of cherry tomatoes, halved
- Parmesan shaves, for topping
Instructions
- Combine the dressing ingredients in a small bowl and whisk until well combined.
- Drizzle some olive oil and heat in a medium sauté pan. Add the garlic and breadcrumbs and cook until breadcrumbs are toasted and golden brown. Turn off heat, then add in the zest of 1 lemon. Let cool, then add in parmesan, stirring gently to combine.
- To assemble the salad, put ribboned kale in a large bowl. Add in tomatoes and breadcrumbs, gently tossing to combine. Top with some parmesan shaves then drizzle with dressing. Serve right away.
Notes
Source: Adapted from Food52
Amazing 🙂