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Baby Kale Salad with Lemony Bread Crumbs

goop

These bread crumbs are like the crouton’s sophisticated older cousin. They’re a bit more subtle, but they deliver the most satisfying crunch in every bite. Plus, they take only a few minutes to make.

Serves 4 to 6

FOR THE BREAD CRUMBS:
2 tablespoon extra virgin olive oil

½ cup panko bread crumbs (gluten-free will work, too)

zest of ½ lemon

¼ teaspoon red pepper flakes

2 tablespoons finely chopped parsley (optional)

salt

FOR THE DRESSING:
½ clove garlic, grated

2 teaspoons lemon juice

1 tablespoon sherry vinegar

1 tablespoon vegenaise

1 tablespoon Dijon mustard

¼ cup extra virgin olive oil

kosher salt and freshly cracked black pepper to taste

TO ASSEMBLE:
5 ounces baby kale

1. First, toast the bread crumbs. Heat the olive oil over medium heat in a small nonstick pan. Add the bread crumbs and stir constantly until golden brown and crispy. Transfer from the pan to a bowl and add the lemon zest, red pepper flakes, parsley, and a generous pinch of salt. Toss well to combine and set aside to cool.

2. To make the dressing, combine the first 5 ingredients, then slowly whisk in the olive oil in a steady stream to emulsify. Season with kosher salt and freshly cracked black pepper to taste.

3. Assemble the salad. Toss the baby kale with the dressing and top with a generous sprinkle of the seasoned bread crumbs.