Kale, Breadcrumb, & Tomato Salad
 
Ingredients
  • FOR THE DRESSING:
  • 1 lemon, zested and juiced
  • ½ cup extra virgin olive oil, plus a little more for the breadcrumbs
  • Salt and pepper, to taste
  • FOR THE BREADCRUMBS:
  • 1½ cups panko or fresh breadcrumbs
  • 1 clove garlic, minced
  • 1 lemon, zested (save the juice for some other recipe)
  • ½ cup fresh grated parmesan
  • FOR ASSEMBLING THE SALAD:
  • 1 large bunch of baby kale, cut into thin ribbons
  • 1 large handful of cherry tomatoes, halved
  • Parmesan shaves, for topping
Instructions
  1. Combine the dressing ingredients in a small bowl and whisk until well combined.
  2. Drizzle some olive oil and heat in a medium sauté pan. Add the garlic and breadcrumbs and cook until breadcrumbs are toasted and golden brown. Turn off heat, then add in the zest of 1 lemon. Let cool, then add in parmesan, stirring gently to combine.
  3. To assemble the salad, put ribboned kale in a large bowl. Add in tomatoes and breadcrumbs, gently tossing to combine. Top with some parmesan shaves then drizzle with dressing. Serve right away.
Notes
Source: Adapted from Food52
Recipe by Wright Family Table at https://www.wrightfamilytable.com/kale-breadcrumb-tomato-salad/