Kale is everywhere.
It's in your smoothie! In your juice! It's sautéed! It's raw! It's a pesto! It's a chip! Are you tired of it? Quite possibly. But we're not! (Sorry, we're not sorry!) And we have a new trick up our sleeve: Tuscan Kale Chopped Salad.
This recipe for Tuscan Kale Salad comes from one of our favorite blogs turned cookbook: The Sprouted Kitchen. Foodie and avid home-cook Sara Forte, along with her husband, Hugh, take us on a delicious adventure as they explore healthy eating, cooking and entertaining. The book is loaded with great recipes and beautiful pictures that make you want to leap into the kitchen almost immediately with an armload of vegetables. Pick it up (it's with our other favorite cookbooks by the coffee bar), take it home. We promise you won't be disappointed.
TUSCAN KALE CHOPPED SALAD
1 small shallot, chopped
juice of 1 Meyer lemon
1/4 cup freshly grated Parmesan
1/3 cup extra virgin olive oil
fresh ground pepper
2 slices rustic whole-grain bread, torn into bite-sized pieces
2 teaspoons extra virgin olive oil
1 bunch lacinato kale
1 apple (Braeburn, Gala, Pink Lady)
1 cup cooked chickpeas
1/2 cup toasted pecans
1/3 cup dried cherries
FOR THE DRESSING:
Combine the shallot, lemon juice, Parmesan and olive oil in a blender or food processor. Process until smooth. Add a pinch of salt and pepper and give one last pulse. Set aside.
FOR THE SALAD:
Toss the bread in olive oil and salt. Toast in a toaster over or in a sauté pan over medium heat until the exterior of the bread is crispy, about 10 minutes.
To assemble the salad, cut the tough stems out of the kale and finely chop the leaves. Put the chopped kale in a large bowl. Core and dice the apple and add to the kale along with the chickpeas, pecans, and cherries. Add half of the dressing and toss to combine. Taste and add more dressing if you like. Divide among salad plates and garnish with each serving with crispy croutons immediately before serving.
recipe credit: The Sprouted Kitchen: A Tastier Take on Whole Foods