Easy Kale Salad with Parmesan and Lemon-Basil Dressing
Ingredients
-
2
bunches
Curly Kale
-
1
cup
Panko Breadcrumbs
-
1
cup
Parmigiano Reggiano
-
6
leaves
Basil
-
3
cloves
Garlic
-
3
pieces
Anchovies
-
1
teaspoon
Dijon Mustard
-
2
teaspoons
Red Wine Vinegar
-
1
lemon
juiced
-
½
cup
Olive Oil
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
Instructions
- Wash and chop the kale, removing the stems.
- Toast the panko breadcrumbs in a pan over medium heat for 3-4 minutes, stirring frequently.
- Grate the Parmigiano Reggiano into a bowl.
- Prepare the dressing by blending basil, garlic, mustard, anchovies (if using), red wine vinegar, lemon juice, olive oil, sea salt, and black pepper until smooth.
- Pour the dressing over the kale and massage it in with your hands.
- Add the toasted breadcrumbs and grated cheese to the kale and toss to combine.
- Serve immediately with your favorite protein.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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