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RECIPE
10 INGREDIENTS10 STEPS20min

Favorite Kale Salad with Shallot Vinaigrette

4.0
1 Ratings
It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette.
Favorite Kale Salad with Shallot Vinaigrette Recipe | SideChef
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/
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Fulfilled by
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/
20min
Total Time
$0.47
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Breadcrumbs

1 1/2 cups
Bread
(optional)
2 Tbsp
Extra-Virgin Olive Oil
(optional)
1 pinch

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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Nutrition Per Serving

VIEW ALL
CALORIES
266
FAT
27.0 g
PROTEIN
0.5 g
CARBS
7.2 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
266
% Daily Value*
Fat
27.0 g
35%
Saturated Fat
3.9 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
7.2 g
3%
Fiber
0.3 g
1%
Sugars
3.4 g
--
Protein
0.5 g
1%
Sodium
230.5 mg
10%
Vitamin D
--
--
Calcium
8.6 mg
1%
Iron
0.2 mg
1%
Potassium
26.4 mg
1%
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