RECIPE
10 INGREDIENTS10 STEPS20MIN

Favorite Kale Salad with Shallot Vinaigrette

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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette.

20MIN

Total Cooking Time

10

Ingredients
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Ingredient List
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Breadcrumbs
1 1/2 cups
Bread
(optional)
2 Tbsp
Extra-Virgin Olive Oil
(optional)
Shallot Vinaigrette
3
Shallots , chopped, peeled
1 cup
White Balsamic Vinegar
1 1/3 cups
Extra-Virgin Olive Oil
Assembly
to taste
Tuscan Kale
however many heads you need, stems removed, leaves finely chopped
to taste
Freshly Ground Black Pepper
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Directions

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Step 1
To make the optional crumbs: Place day-old Bread (1 1/2 cups) 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 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 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 (1 cup) and Kosher Salt (1 tsp) . Let stand for at least 15 minutes.
Step 7
Whisk in the Extra-Virgin Olive Oil (1 1/3 cups) 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 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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