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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.
Extra-Virgin Olive Oil (2 Tbsp)
over medium heat. Add the crumbs and the
Kosher Salt (1 pinch)
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.
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.
To make the shallot vinaigrette: Wipe out the processor. Place the
in the food processor and pulse until very finely chopped.
Transfer shallots to medium bowl or 1-quart liquid measure. Cover with the
White Balsamic Vinegar (1 cup)
Kosher Salt (1 tsp)
. Let stand for at least 15 minutes.
Whisk in the
Extra-Virgin Olive Oil (1 1/3 cups)
Taste, adding more salt by the 1/2 teaspoon to taste. I always use 2 teaspoons. Vinaigrette will keep for weeks in the fridge.
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.
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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