To make bread crumbs, preheat oven to 300 degrees. Cut bread into cubes and scatter on a baking sheet in 1 layer. Bake 15 minutes, or until cubes feel dry on the outside but still moist inside. When cool, place bread in a food processor and pulse into fine crumbs. Set aside 1/2 cup firmly packed bread crumbs. Save any remaining for future use.
Heat the 2 tablespoons oil in a saute pan over medium heat just until warm and hot. Add reserved bread crumbs and stir to coat with oil. Cook, stirring constantly, until bread crumbs are evenly golden brown and crunchy, about 5 minutes. Remove from pan and allow to cool before tossing into salad.
For kale salad, whisk together lemon juice, olive oil, garlic, salt, pepper and a generous pinch of hot red-pepper flakes. Pour dressing over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let mixture sit for at least 5 minutes. Add bread crumbs, toss again and top with remaining cheese.
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|Serving Size: 1 Serving (33g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 30 (79%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 19.8mg||1 %|
|Potassium 52.6mg||1 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 2.4g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 38
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