Description
The Kale Crunch Salad is a refreshing combination of tender, massaged kale, nutty Parmesan cheese, and crunchy toasted panko bread crumbs. The zesty mandarin vinaigrette enhances the salad with a citrusy brightness, making it a versatile dish perfect for any occasion—from busy weeknights to festive gatherings.
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)
- 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, add the chopped kale and drizzle with olive oil. Massage the kale with your hands for about 30 seconds until softened. Set aside. - Toast the Panko Bread Crumbs:
Heat olive oil in a small skillet over medium heat. Add the panko bread crumbs and stir until coated. Season with salt and pepper. Toast for 2–3 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. - Make the Vinaigrette:
In a small bowl, whisk together all vinaigrette ingredients or shake in a jar. Adjust the seasoning with salt and pepper to taste. - Assemble the Salad:
Add Parmesan cheese and toasted panko bread crumbs to the bowl of kale. Toss to combine. Drizzle the mandarin vinaigrette over the salad, toss again, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes