Crunchy Bread, Parmesan, and Lemon Kale Salad
Serves: Six | Prep: 25 min | Cook: 5 min
Ingredients:
Crunchy Bread, Parmesan, and Lemon Kale Salad:
6 cups fresh kale
1 lemon, juiced, divided
1/2 tsp salt
1/3 cup extra virigin olive oil
3/4 cup panko breadcrumbs
1/3 cup parmesan cheese, grated
1 tsp lemon zest
2 tsp garlic powder
1/2 tsp pepper
Directions:
Remove the kale leaves from the tough stems and discard the stems. Chop the leaves into bite-sized pieces and place them in a large bowl. Sprinkle with salt and drizzle over half of the lemon juice. Gently massage the kale with your hands for about a minute, until the leaves soften and deepen in color.
In a jug, whisk together the remaining lemon juice and olive oil, then pour it over the massaged kale and toss to coat.
In a skillet over medium heat, add the panko breadcrumbs and toast for 5–7 minutes, shaking the pan occasionally until golden brown. Remove from heat and let cool completely before mixing in the Parmesan cheese, lemon zest, garlic powder, and pepper. Sprinkle the crispy breadcrumb mixture over the dressed kale.
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