Kale Salad with Garlicky Croutons
Posted: | Categories: Recipes | Tags:salad vegetarian
Kale Salad with Garlicky Croutons
Melissa Ben-Ishay
Savory Recipes
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
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- 1/4 cup olive oil
- 2 garlic cloves, grated
- 4 slices sourdough bread
- ½ teaspoon salt
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- 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.
