Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs

Name: Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: American
Ingredients: 1 cup Sliced Bread (a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil + 1 1/3 cups extra-virgin olive oil, my preference is California Olive Ranch); 1 ¼ tsp Kosher Salt (1/4 teaspoon kosher salt + 1 to 2 teaspoons kosher salt — up to 2); 3 pieces Shallots (3 to 4 shallots, peeled and coarsely chopped — up to 4); 1 cup White Balsamic Vinegar (1 cup white balsamic vinegar, my preference is Colavita); 0 pieces Lacinato Kale (Tuscan kale, however many heads you need, stems removed, leaves finely chopped); 0 pieces Parmigiano Reggiano (grated Parmigiano Reggiano); 0 pieces Bread Crumb (toasted bread crumbs, optional) — optional; 0 pieces Shallot Vinaigrette (shallot vinaigrette to taste); 0 pieces Black Pepper (freshly ground black pepper)

A hearty salad of finely chopped Tuscan kale tossed with a sharp shallot vinaigrette, topped with grated Parmigiano Reggiano and crispy golden breadcrumbs.

30 minAmerican

Servings0

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Vegetarian
Pescatarian

Ingredients

For 0 serving

Sliced Bread1 cup · a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil + 1 1/3 cups extra-virgin olive oil, my preference is California Olive Ranch
Kosher Salt1 ¼ tsp · 1/4 teaspoon kosher salt + 1 to 2 teaspoons kosher salt — up to 2
Shallots3 pieces · 3 to 4 shallots, peeled and coarsely chopped — up to 4
White Balsamic Vinegar1 cup · 1 cup white balsamic vinegar, my preference is Colavita
Lacinato Kale0 pieces · Tuscan kale, however many heads you need, stems removed, leaves finely chopped
Parmigiano Reggiano0 pieces · grated Parmigiano Reggiano
Bread Crumb0 pieces · toasted bread crumbs, optional · optional
Shallot Vinaigrette0 pieces · shallot vinaigrette to taste
Black Pepper0 pieces · freshly ground black pepper

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Steps

1If you are using a food processor, this should be your order: crumbs, cheese, shallots.
2To make the crumbs: Place day-old bread in the food processor and purée until fine. Measure out 1.5 to 2 cups of crumbs. Heat the 2 tablespoons of oil over medium heat. Add the crumbs and the salt. Cook, stirring occasionally, until crumbs are golden brown. This could take 5 to 15 minutes (or longer) depending on your heat level. If you have the time, go slowly to prevent burning. When the crumbs are nice and golden, turn off the heat. Let cool briefly. Taste. Add more salt if necessary.
3To grate the cheese: Wipe out the processor, switch to the grating attachment, and pass hunks of cheese through the food chute.
4To make the shallot vinaigrette: Wipe out the processor. Place the shallots in the food processor and pulse until very finely chopped. Transfer shallots to medium bowl or 1-qt liquid measure. Cover with the balsamic vinegar and 1 teaspoon of the salt. Let stand for at least 15 minutes. Whisk in the olive oil slowly. Taste, adding more salt by the 1/2 teaspoon to taste. I always use 2 teaspoons. Vinaigrette will keep for weeks in the fridge.
5To assemble the salad: Place the finely chopped leaves in a large bowl. Top with however many toasted bread crumbs you would like. Top with however much cheese you would like. Give your vinaigrette a stir, then pour some of it over your greens. Give the salad a toss. Taste. Add more dressing if you wish. Add pepper to taste, if you wish, too.