Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs

Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs

from alexandracooks.com
30 min
1 servings

Here are the essential elements to my favorite kale salad: Tuscan kale, stems removed, leaves finely chopped. No need to massage. Grated Parmigiano Reggiano Shallot Vinaigrette. See notes below if you'd like to make a small batch. Optional: olive oil toasted bread crumbs If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it's safe to give the processor a rinse and tuck it away. You absolutely do not need to use a food processor to make this salad. I've had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it's so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge.

Ingredients

  • a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 3 to 4 shallots, peeled and coarsely chopped
  • 1 cup white balsamic vinegar, my preference is Colavita
  • 1 to 2 teaspoons kosher salt
  • 1 1/3 cups extra-virgin olive oil, my preference is California Olive Ranch
  • Tuscan kale, however many heads you need, stems removed, leaves finely chopped
  • grated Parmigiano Reggiano
  • toasted bread crumbs, optional
  • shallot vinaigrette to taste
  • freshly ground black pepper

Directions

  1. 1

    Place day-old bread in the food processor and purée until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary.