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Toasted Bread and Parmesan Kale Salad


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Rate this recipe 4.6/5 (7 Votes)


  • For the Dressing:
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • juice of one lemon
  • juice of one orange
  • 1 shallot, minced
  • 1/2 teaspoon salt
  • For the Salad:
  • 6-8 slices French bread or baguette
  • 4 tablespoons butter, melted
  • 1/2 cup grated Parmesan cheese
  • 5-6 cups fresh kale, very finely chopped


Adapted from


Step 1

Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.

Preheat the oven to 300 degrees. Place the bread on a baking sheet and bake for 15-20 minutes, flipping the pieces over halfway through baking. When the bread is very dry and crusty, remove from oven and allow to cool. Break the bread into pieces and place in a food processor. Pulse until crumbs form. Toss the breadcrumbs with the melted butter and a good pinch of salt and pepper. Spread on the baking sheet and bake for another 5-10 minutes until golden brown and crispy.

Toss the kale, breadcrumbs, Parmesan, and dressing together.
Serve immediately

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