Tuscan Kale Chopped Salad
- 1 small shallot, chopped
- Juice of 1 Meyer lemon
- ¼ cup freshly grated Parmesan cheese
- â…“ cup extra-virgin olive oil
- Sea salt and freshly ground pepper
- 2 slices rustic whole grain bread, torn into bite-size pieces
- 2 teaspoons extra-virgin olive oil
- Pinch of sea salt
- 1 bunch lacinato (Tuscan) kale
- 1 apple, such as Braeburn, Gala, or Pink Lady
- 1 cup cooked chickpeas, chopped
- ½ cup toasted pecans, coarsely chopped
- â…“ cup dried cherries, chopped
Instructions:
For this recipe you’ll want to use lacinato kale, which also goes by the name Tuscan kale.
- To make the vinaigrette, combine the shallot, lemon juice, Parmesan, and olive oil in a blender or food processor. Process until smooth, then add a pinch of salt and pepper and give one last pulse. Set aside.
- Toss the bread with the olive oil and salt. Toast in a toaster oven or in a sauté pan over medium heat until the exterior of the bread is crispy, about 10 minutes.
- To assemble the salad, cut the tough stems out of the kale and finely chop the leaves. Put the chopped kale in a large bowl. Core and dice the apple and add to the kale along with the chickpeas, pecans, and cherries. Add half of the dressing and tossto combine. Taste and add more dressing if you like. Divide among four salad plates and garnish each serving with the crispy croutons immediately before serving.