Tuscan Kale Salad Tossed to Order

Tuscan Kale Salad Tossed to Order is filed under Salads and built around olive oil, red wine vinegar or white wine vinegar, and lemon juice. Plan on 4 side salads.

Count on 15 minutes of prep, 5 minutes of cooking, about 20 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Italian dressing

• ½ cup olive oil
• 1/3 cup red wine vinegar or white wine vinegar
• 1 teaspoons lemon juice
• 1 teaspoons granulated sugar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoons red pepper flakes
• ½ teaspoons kosher salt
• 2 tablespoons parmesan cheese

Bread crumb crunchies

• 2 tablespoons olive oil
• ¼ teaspoon onion powder
• ⅛ teaspoon garlic powder
• pinch kosher salt a pinch using 3 fingers
• ½ cup panko breadcrumbs

For assembly

• 1 bunch Tuscan kale
• ¼ yellow onion or Vidalia, thinly sliced
• 2 tablespoons grated parmesan cheese
• 3-4 tablespoons Italian dressing recipe above, to taste
• kosher salt to taste

How the cooking goes

Prepare the dressing

1. In a large salad shaker bottle (use this shaker from OXO) combine all the ingredients for the salad dressing. Shake well and keep it to one side.

Prepare the breadcrumb crunchies

1. Add olive oil, garlic powder, and onion powder to a small sauté pan. Warm it up over a moderate flame.
2. Once the oil is warm (not smoking!), add the bread crumbs and a large, 3 finger pinch, of kosher salt. Stir to coat all the breadcrumbs with the oil mixture and lower the heat to low.
3. Continue cooking until the breadcrumbs smell toasty and are a nice deep gold.
4. Tip onto a baking paper lined sheet pan to cool until it is no longer warm before using or storing.

Assemble the Tuscan kale salad

1. Wash one bunch of Tuscan (lacinato) kale and remove the kale stems and central ribs. Discard them before slicing the kale leaves into ¼ inch thick ribbons. Place kale in a mixing bowl lined with a paper towel or clean kitchen towel. This will soak up any residual water.
2. With a knife, thinly slice ¼ of an onion or half a very small onion. Place the small pieces on sliced kale.
3. Ideally about 20 minutes before serving, add the parmesan cheese, Italian dressing and a pinch of salt. Toss with tongs or salad forks to coat. Taste and adjust seasoning or dressing as desired.
4. Toss in breadcrumb crunchies right before serving.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Salads, open Roasted Honey Orange Brussels Sprouts Wild Rice Salad Tossed to Order and Quinoa Roasted Vegetable Chopped Salad Tossed to Order.