Ava Gene's Kale Salad
Prep time
Cook time
Total time
This is probably the best kale salad you will ever eat. Just saying.
Serves: 4 Servings
  • 1-2 large bunches lacinato kale (about 6 cups chopped)
  • 4 ounces good quality french bread (about ⅓ baguette)
  • 3 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 1 ounce freshly grated parmigiano reggiano
  • Kosher Salt
  • Fresh Ground Pepper
  1. Break the bread up into chunks and put in a food processor. Pulse until crumbs are coarse.
  2. Toast in a skillet over medium high heat with 2 Tablespoons of olive oil, until golden, about 5 minutes. Season with kosher salt.
  3. Drain on a paper towel until ready to use.
  4. Remove the rib of the kale and slice the kale into thin strips.
  5. In a large bowl, add kale, lemon zest, 1 tablespoon of lemon juice and 1 tablespoon olive oil, salt and pepper.
  6. Toss together, and massage the dressing into the kale for 5 minutes.
  7. To serve, spread the kale in a thin layer on a large plate or serving dish. Grate the cheese over the kale in an even layer. Spread the bread crumbs over the cheese and serve.
The homemade breadcrumbs are totally worth it, but if you really don't want to make the you can sub panko. But it won't be as good, I'm telling you right now.
Recipe by Fox and Briar at https://www.foxandbriar.com/ava-genes-kale-salad/