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Ingredients
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Salad Ingredients
Herb Croutons
Method
Salad Preparation
- 1
Prepare the Kale
Wash the Tuscan kale thoroughly to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl.
- 2
Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, minced garlic (using a garlic press), anchovy fillets (mashed with a fork), Dijon mustard, salt, and black pepper until well blended.
- 3
Combine Kale and Dressing
Pour the dressing over the chopped kale and toss well to ensure all the leaves are coated evenly. Allow the kale to marinate for at least 10 minutes to soften.
- 4
Add Parmesan
Grate the Parmesan cheese over the kale salad and toss lightly to combine.
Herb Crouton Preparation
- 5
Prepare the Bread
If using stale bread, cut it into cubes. If using fresh bread, lightly toast it before cutting into cubes.
- 6
Season the Croutons
In a large bowl, combine the bread cubes, olive oil, dried Italian herbs, garlic powder, and salt. Toss until the bread pieces are well coated.
- 7
Bake the Croutons
Spread the seasoned bread cubes in a single layer on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes or until golden brown and crispy, stirring halfway through for even baking.
- 8
Combine with Salad
Let the croutons cool slightly before adding them to the kale salad. Toss gently to combine just before serving.