Small Leaf Heirloom Kale Recipe
Caesar Dressed, Pumpernickel Croutons, Parmesan Crisp
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Kale
Wash and dry the small leaf heirloom kale. Tear it into bite-sized pieces and place it in a large salad bowl.
- 2
Make the Croutons
Preheat the oven to 375°F (190°C). Cut the pumpernickel bread into small cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-15 minutes until crispy and golden.
- 3
Prepare the Parmesan Crisp
Grate the Parmesan cheese and place small mounds on a parchment-lined baking sheet. Bake at 375°F (190°C) for about 5-7 minutes until melted and golden, then allow to cool.
- 4
Assemble the Salad
Drizzle the Caesar dressing over the kale and toss to coat. Add the croutons and Parmesan crisps on top before serving.
