This Kale Salad is a flavorful and satisfying side dish to add to your table. The tender kale is massaged with a zesty, tangy vinaigrette, dried apricots to add a burst of natural sweetness, and toasted breadcrumbs provide a great crunch.
Perfect as a side dish or a light lunch, this salad combines fresh, wholesome ingredients for a deliciously well-rounded meal.
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Kale Salad with Lemon Dijon Vinaigrette, Dried Apricots and Toasted Breadcrumbs
Ingredients
Lemon Dijon Vinaigrette
- 1 lemon, zested and set aside
- 1 lemon, juiced
- 2 tbsp whole grain dijon mustard
- 1 tbsp maple syrup
- 3 tbsp apple cider vinegar
- 1 garlic clove, minced
- ⅓ cup olive oil
Salad
- 1 bunch tuscan kale, de steamed and chiffonade cut
- 1 tbsp butter
- ½ cup panko breadcrumbs
- ⅛ tsp garlic powder
- ⅓ cup dried apricots, roughly chopped
- ½ cup pecorino cheese, freshly grated
Instructions
Lemon Dijon Vinaigrette
- Zest lemon, and set aside to garnish salad.
- To a bowl, add remaining ingredients, except oil, and whisk together.
- While continuously whisking, drizzle in oil to form vinaigrette. Set aside.
Salad
- Remove steams from leaves, and chiffonade cut. Wash and dry thoroughly.
- Transfer to a bowl and massage leaves for a few minutes until they turn bright green and become tender, set aside.
- In a small bowl, add roughly chopped dried apricots and just enough warm water to cover them. Let soak for about 5 minutes then drain.
- In a small sauce pan over low heat, melt butter then add in breadcrumbs. Mix periodically until golden brown then mix in garlic powder and remove to heat.
- When ready to assemble, add some dressing to kale and mix thoroughly. Mix in half of grated cheese, half of breadcrumbs, and have of apricots.
- To serve, plate salad and then top with remaining half of toppings and lemon zest.