I wanted to share with you the fresh kale salad that I made for dinner tonight. It was delicious and really easy to throw together. I had everything done in about 20 minutes, which is excellent for a weeknight.
For the salad you will need:
10 oz fresh kale
½ cup olive oil
¼ fresh squeezed lemon juice
¼ teaspoon salt
¼ teaspoon fresh minced garlic
½ parmesean cheese
2 cups chopped chicken (rotisserie chicken works great for this!)
For the croutons:
bread of your choice
½ teaspoon garlic salt
⅛ teaspoon cayenne pepper
Preheat the oven to 425.
Start with the bread you have on hand. I’m going to be honest with you. To me, bread is bread. If you have day old french bread or a baguette that’s fantastic, but if you only have sandwich bread or, ahem, hamburger buns (which is totally what I used), thats fine too. Pull out a few pieces, and roughly chop them up into bite size pieces. Throw them into a mixing bowl and toss with some olive oil, the garlic salt and cayenne. Spread the peices onto a baking sheet and bake at 425 for about 15 minutes. They should be super crispy and crouton-like. =)
While the croutons are baking, mix the olive oil, lemon juice, garlic and salt for the dressing and set aside. Chop the kale into small thin shreds, discarding the stems. Next, add the dressing to the kale and massage, (yes. massage. get up in there.) for about 2-3 minutes. You will notice the texture of the kale softening up a little bit, which makes all the difference. Toss in the parmesan cheese.
By now the croutons should be ready. I like to bash mine up a little more after they get crunchy to get a half crouton/half breadcrumb mixture. But that’s totally my preference. Top the kale mixture with the chopped chicken, and the croutons.
Viola! Super healthy wednesday night dinner.