Kale, Breadcrumb, & Tomato Salad
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 Combine the dressing ingredients in a small bowl and whisk until well combined. 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. 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. Recipe by Wright Family Table at https://www.wrightfamilytable.com/kale-breadcrumb-tomato-salad/
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