Kale & Arugula Salad Recipe
parmigiano reggiano, anchovies, garlic breadcrumbs
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Ingredients
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Salad Base
Toppings
Method
Salad Preparation
Prepare the Greens
Wash the kale and arugula thoroughly under cold water. Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place both greens in a large salad bowl.
Prepare the Anchovies
Chop the anchovy filets into small pieces and set aside.
In a skillet over medium heat, add 2 tablespoons of olive oil. Mince the garlic cloves and sauté them in the oil until fragrant, about 30 seconds. Add the breadcrumbs and cook, stirring frequently, until they are golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.
Salad Assembly
Assemble the Salad
To the bowl with kale and arugula, add the chopped anchovies, crispy garlic breadcrumbs, and grated Parmigiano Reggiano. Drizzle the remaining tablespoon of olive oil over the top.
Season and Toss
Season the salad with salt and pepper to taste. Toss everything together gently until the greens are well coated with the dressing and toppings.