Favorite Kale Salad with Shallot Vinaigrette

10 INGREDIENTS • 10 STEPS • 20MINS

Favorite Kale Salad with Shallot Vinaigrette

Recipe

4.0

1 rating

It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette.

It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette.

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

20MINS

Total Time

$0.47

Cost Per Serving

Ingredients

Servings

12

us / metric

Breadcrumbs

360 mL

Bread

optional

2 Tbsp

Extra-Virgin Olive Oil

optional

1 pinch

Shallot Vinaigrette

3

Shallots, chopped, peeled

240 mL

White Balsamic Vinegar

1 tsp

320 mL

Extra-Virgin Olive Oil

Assembly

to taste

however many heads you need, stems removed, leaves finely chopped

to taste

Parmesan Cheese

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

266

Fat

27.0 g

Protein

0.5 g

Carbs

7.2 g

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking Instructions

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step 1

To make the optional crumbs: Place day-old Bread (360 mL) in the food processor and purée until fine. Measure out 1.5 to 2 cups of crumbs.

step 1 To make the optional crumbs: Place day-old Bread (360 mL) in the food processor and purée until fine. Measure out 1.5 to 2 cups of crumbs.

step 2

Heat Extra-Virgin Olive Oil (2 Tbsp) over medium heat. Add the crumbs and the Kosher Salt (1 pinch).

step 2 Heat Extra-Virgin Olive Oil (2 Tbsp) over medium heat. Add the crumbs and the Kosher Salt (1 pinch).

step 3

Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes or longer depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary.

step 3 Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes or longer depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary.

step 4

To grate the cheese: Wipe out the processor, switch to the grating attachment, and pass hunks of Parmesan Cheese (to taste) through the food chute.

step 4 To grate the cheese: Wipe out the processor, switch to the grating attachment, and pass hunks of Parmesan Cheese (to taste) through the food chute.

step 5

To make the shallot vinaigrette: Wipe out the processor. Place the Shallots (3) in the food processor and pulse until very finely chopped.

step 5 To make the shallot vinaigrette: Wipe out the processor. Place the Shallots (3) in the food processor and pulse until very finely chopped.

step 6

Transfer shallots to medium bowl or 1-quart liquid measure. Cover with the White Balsamic Vinegar (240 mL) and Kosher Salt (1 tsp). Let stand for at least 15 minutes.

step 6 Transfer shallots to medium bowl or 1-quart liquid measure. Cover with the White Balsamic Vinegar (240 mL) and Kosher Salt (1 tsp). Let stand for at least 15 minutes.

step 7

Whisk in the Extra-Virgin Olive Oil (320 mL) slowly.

step 8

Taste, adding more salt by the 1/2 teaspoon to taste. I always use 2 teaspoons. Vinaigrette will keep for weeks in the fridge.

step 9

To assemble the salad: Place the Tuscan Kale (to taste) in a large bowl. Top with as much toasted bread crumbs you would like. Top with however much cheese you would like.

step 9 To assemble the salad: Place the Tuscan Kale (to taste) in a large bowl. Top with as much toasted bread crumbs you would like. Top with however much cheese you would like.

step 10

Give your vinaigrette a stir, then pour some of it over your greens. Give the salad a toss. Taste. Add more dressing if you wish. Add Freshly Ground Black Pepper (to taste) to taste, if you wish, too.

step 10 Give your vinaigrette a stir, then pour some of it over your greens. Give the salad a toss. Taste. Add more dressing if you wish. Add Freshly Ground Black Pepper (to taste) to taste, if you wish, too.

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