Kale Salad with Garlicky Croutons

Posted: | Categories: Recipes | Tags:salad vegetarian
Savory Recipes

Kale Salad with Garlicky Croutons

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.

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Author:

Melissa Ben-Ishay

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

  1. Add all of the veggies to a large bowl.
  2. Heat the olive oil in a large skillet and add the garlic. Cut the bread into cubes and add it to the pan.
  3. Toast the bread on all sides until golden brown, about 3-5 minutes on either side, then season with salt.
  4. 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.
  5. Serve with the croutons and if desired, a big spoonful of cottage cheese.
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