05 Jan Lemony Kale Salad with Asiago + Panko
My go-to kale salad obsession, this quick recipe is a winner every single time. Be sure to choose bunches of Black/Lacinato/Elephant/Tuscan/Dino (seriously I’ve never seen a single vegetable with so many different names) with smaller dark and very bumpy leaves (they will be way more tender and flavorful than the XL leaves) and chiffonade them as finely as your knife will let you (for a tutorial- check out my quick video here ). With a bright and bold lemon vinaigrette, tender paper thin black kale, shredded high-quality aged asiago, and buttery toasted panko breadcrumbs, this salad will make any kale hater say KALE YEAH.
- 1 bunch of black kale (about 1 pound), destemmed and very finely chiffonaded
- 1/2 cup of shredded high quality well aged Asiago (Parrano or Parmesan are also good)
- 1/2 cup panko bread crumbs
- 1 tablespoon butter
- Zest from 1 lemon (about 1 teaspoon)
- 1/2 cup freshly squeezed lemon juice (from about 2 large lemons)
- 1 large clove of garlic, minced (I use a microplane, but a press also works)
- 1/2 cup Extra Virgin Olive Oil
- Pinch kosher sea salt
- 1 turn of freshly ground black pepper
- Melt butter in a medium sauté pan over medium heat. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs turn golden brown, about 1-2 minutes. Remove from heat, season with salt, and set aside.
- Combine all dressing ingredients in a mason jar and shake shake shake until combined.
- Right before serving, toss kale with desired amount of dressing (I use a ton, some others like a lighter coat- any leftover you can keep in the fridge for a week). No need to massage like other kale salads because your fine chiffonade has turned the leaves tender like a delicate lettuce. Toss with breadcrumbs and parmesan cheese, leaving a tiny bit of each aside for garnish on top of each serving.
- Makes 2 main course servings, 4-6 starters/side portions