I could eat toast all day, every day. I love to spoon a big dollop of cottage cheese over a piece of freshly toasted bread, then cover it with whatever leftover salads I have in my fridge. Think of this salad as the deconstructed version of my favorite toasts: it’s packed with hearty veggies, covered with garlicky, crunchy croutons, and pairs deliciously with cottage cheese. It’s sort of like a panzanella, but with way more greens—which is definitely a bowl I can get behind.
Ingredients
1 bunch dino kale, cut into thin ribbons
2 candy cane beets, cut into matchsticks
2 corn cobs, corn cut off the cobs
2 carrots, grated
5-6 sugar snap peas, cut with a mandoline
Cottage cheese, for serving
For the croutons
1/4 cup olive oil
2 garlic cloves, grated
4 slices sourdough bread
½ teaspoon salt
For the dressing
1 tablespoon white vinegar
1 teaspoon honey
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
juice of 1 lemon
1 teaspoon salt
1 garlic clove, grated
1/4 cup olive oil
Directions
Add all of the veggies to a large bowl.
Heat the olive oil in a large skillet and add the garlic. Cut the bread into cubes and add it to the pan.
Toast the bread on all sides until golden brown, about 3-5 minutes on either side, then season with salt.
Whisk all of the dressing ingredients together in a small bowl until emulsified, then pour over the salad. Mix well to fully coat everything in the dressing.
Serve with the croutons and if desired, a big spoonful of cottage cheese.
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