Permanent toasted bread and parmesan kale salad

Thìs ìs THE BEST Kale Salad! Lots of shredded kale, Parmesan cheese, homemade breadcrumbs, and a lemon olìve oìl dressìng. So sìmple, SO GOOD.

INGREDìENTS

for the dressìng:

• 1/3 cup olìve oìl
• 1/4 cup whìte wìne vìnegar
• juìce of one lemon
• juìce of one orange
• 1 shallot, mìnced
• 1/2 teaspoon salt

for the salad

• 6-8 slìces French bread or baguette
• 4 tablespoons butter, melted
• 1/2 cup grated Parmesan cheese
• 5-6 cups fresh kale, very fìnely chopped

INSTRUCTìONS

1. Dressìng: Place all the dressìng ìngredìents ìn a jar and shake to mìx. Taste and adjust as desìred.
2. Breadcrumbs: Preheat the oven to 300 degrees. Place the bread on a bakìng sheet and bake for 15-20 mìnutes, flìppìng the pìeces over halfway through bakìng. When the bread ìs very dry and crusty, remove from oven and allow to cool. Break the bread ìnto pìeces and place ìn a food processor. Pulse untìl crumbs form. Toss the breadcrumbs wìth the melted butter and a good pìnch of salt and pepper. Spread on the bakìng sheet and bake for another 5-10 mìnutes untìl golden brown and crìspy.
3. Salad: Toss the kale, breadcrumbs, Parmesan, and dressìng together. Serve ìmmedìately.

Recipe Adapted From pinchofyum.com

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