Kale Salad with Creamy Lemon Dressing

Kale Salad with Creamy Lemon Dressing is rated 5.0 out of 5 by 2.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

This nutritious (and delicious) salad relies on kale instead of the more traditional lettuce. Torn croutons add a rustic touch to the dish.

Ingredients:

  • 2 cups torn country-style bread (1/2-inch pieces)
  • Olive oil as needed
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup mayonnaise
  • 2 Tbs. water
  • 1 1/2 Tbs. fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tsp. anchovy paste
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. lemon zest
  • 1 lb. Tuscan kale, stems removed, leaves cut into chiffonade
  • 1 cup halved cherry tomatoes
  • Shaved Parmigiano-Reggiano cheese for garnish

Directions:

Preheat an oven to 350°F. Line a baking sheet with parchment paper.

Arrange the bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.

Meanwhile, in a bowl, whisk together the mayonnaise, water, lemon juice, garlic, anchovy paste, mustard, lemon zest and pepper. Put the kale in a large bowl and toss with enough dressing to coat. Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside. Serves 4.

Williams-Sonoma Kitchen

Rated 5 out of 5 by from Delicious make-ahead salad. This dressing is so good, you could use it on any salad. After mixing in the dressing, the kale holds up well and stays crispy, even hours later. I added finely grated parmesan to the croutons and tossed it in with the olive oil, salt and pepper before cooking. I will make this dish over and over again.
Date published: 2013-02-23
Rated 5 out of 5 by from May be best salad ever! Wonderful salad! Added grilled chicken strips for light dinner salad. My husband says it is one of the best salads I've ever made!
Date published: 2013-01-22
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