Kale Chèvre Salad Recipe
golden raisin, toasted walnut, rye crouton, citrus-anise vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Croutons
Preheat the oven to 375°F (190°C). Toss the rye bread cubes with olive oil, salt, and pepper. Spread them on a baking sheet and bake for 10-12 minutes or until golden brown and crispy.
- 2
Make the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, orange juice, anise seeds, salt, and pepper to taste. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the chopped kale, golden raisins, and toasted walnuts. Drizzle with the vinaigrette and toss to coat evenly.
- 4
Add Croutons and Cheese
Add the rye croutons and crumbled goat cheese to the salad. Toss gently to combine.
- 5
Serve
Serve immediately, garnishing with extra walnuts and goat cheese if desired.
