This simple kale salad recipe is the perfect vehicle for creative toppings, homemade croutons, and can be used as a side dish or as sandwich filling!
Simple Kale Salad with Lemon Vinaigrette and Italian Croutons
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
This simple kale salad is the perfect vehicle for creative toppings, homemade croutons, and can be used as a side dish or as sandwich filling! I love to make a bunch of it and eat on it throughout the week.
Ingredients
For the croutons:
  • 2 teaspoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 4 slices dry old bread (I typically use 5-7 day old French, wheat, or sourdough), cut into ½’’ cubes
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon coarse ground Kosher salt
For the salad:
  • 7 cups of green kale about 2 bunches, washed, stems removed, and torn into bite-sized pieces (I cheat and buy the bag of pre-chopped kale and just pick the little stem pieces out)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon reduced sodium soy sauce
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Freshly cracked black pepper to taste
Instructions
Making the croutons:
  1. Place a medium-size skillet over medium heat. Once hot, add the butter and olive oil. When the butter has melted, add the bread cubes and toss to coat them.
  2. Toast the bread in the pan for 2-3 minutes before stirring. Toast an additional 3 minutes until the cubes are golden brown and crunchy. Remove from heat and sprinkle with Italian seasoning and salt. Set aside until you are ready to serve the salad (do not make more than 1 hour before serving the salad).
For the salad
  1. Place the kale in a large serving bowl or a large airtight container that you plan to store it in.
  2. In a small bowl, combine the lemon juice, soy sauce, and olive oil by stirring slightly with a whisk. Pour the entire mixture over the kale leaves.
  3. Using clean hands, massage the liquid into the kale leaves, rubbing the leaves between your fingers. Do this for 2-3 minutes. The kale will become a little darker in color, shrink in volume by about ?, and have a nice sheen to it. Place in the refrigerator until ready to serve and up to 2 days for use on salads, sandwiches, pizza, etc.
  4. When ready to serve, top with Parmesan cheese and croutons. Serve right away.