Kale Salad with Corn- Bread Croutons
3 tbsp rice vinegar
3 tbsp extra-virgin olive oil, divided
1/2 tbsp whole-grain mustard
2 cloves garlic, peeled
1/2 small shallot, coarsely chopped
3/4 tsp salt, plus more to taste
3/4 tsp freshly ground pepper, plus more to taste
1 bunch kale, chopped
2 cups diced stale corn bread or corn muffins (1/2-inch pieces)
1/4 cup pine nuts
1/4 cup currants
1.Puree vinegar, 2 tablespoons oil, mustard, garlic, shallot, salt, and pepper in a food processor or blender until smooth. Place kale in a bowl and massage dressing into it. Cover and refrigerate overnight.
2.Preheat oven to 350°F. Toss corn bread with remaining oil and season with salt and pepper to taste. Spread on a baking sheet and toast until browned and crispy, 15 to 20 minutes.
3.Divide kale among eight plates, sprinkle each with 1/2 tablespoon pine nuts and 1/2 tablespoon currants, and top with croutons.
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