Upon entering a charming home, the aroma of warm, freshly baked sourdough fills the air. It's here that I discovered an innovative take on the classic kale chopped salad, with crispy sourdough croutons that are simply irresistible.
This Kale Chopped Salad presents a refreshing twist, making it even more satisfying with the addition of nutrient-rich kale. The straightforward dressing relies on common kitchen ingredients, making it easy to whip up. With a focus on top-notch, locally sourced produce, the flavors in this salad truly stand out.
This recipe was featured at our Italian-themed summer dinner gathering, showcasing other delightful dishes as well!
Preparation Time
10 minutes
Cooking Time
5 minutes
Recipe Categories
Ingredients
For the salad:
- 1 bunch Russian Kale
- 1 bunch Dino Kale
- 1 pint cherry tomatoes
- ½ red onion
- 4 oz bocconcini cheese
- 4 oz salami
- 1 cup canned or freshly boiled garbanzo beans
- 1 cup black olives
For the dressing:
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon honey
For the garlic sourdough croutons:
- Sourdough bread
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- In a lidded jar, mix dressing ingredients and shake well to combine. Adjust the flavors to your preference.
- Thoroughly wash and chop the kale. Dice the salami and red onion.
- Cut the sourdough into small cubes. In a pan, toast the cubes with olive oil, salt, pepper, and minced garlic until golden.
- In a large bowl, combine all ingredients and toss with the dressing.
