Kale Salad
"Recipe source: Christopher Kimball's Milk Street 50 recipes to change the way you cook (summer 2018)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (135.7 g)
- Calories 423.2
- Total Fat - 29.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 32.5 mg
- Sodium - 582.5 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 3.7 g
- Sugars - 12.2 g
- Protein - 15.4 g
- Calcium - 125.2 mg
- Iron - 2.7 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a bowl combine the shallots, vinegar and 1/2 teaspoon salt and let stand for 10 minutes and then stir in 5 tablespoons of oil, honey and 1/2 teaspoon pepper.
Step 2
In a food processor add the almonds and pulse them until chopped (about 8 pulses) and then transfer them to a large salad bowl.
Step 3
Add the bread to the processor and process until you have crumbs (20 seconds) and then add 3 tablespoons oil, thyme, paprika and 1/2 teaspoon salt and 1/2 teaspoon pepper; process until combined (10 seconds) and then transfer mixture to a skillet over medium heat and cook, stirring frequently until crisp (8-10 minutes) and then transfer crumbs to a plate to cool.
Step 4
Add the kale to the salad bowl and massage the greens to soften and the kale darkens in color (10 seconds). Add dressing, crumbs and mint and toss.
Step 5
Taste and season with salt and pepper.
Tips
No special items needed.
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