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5 from 1 vote

Kale Salad with Creamy Lemon Dressing

Servings: 4 -6
Author: Pamela, adapted from Williams-Sonoma

Ingredients

  • 2 cups torn country-style bread 1/2 inch pieces
  • Olive oil as needed about 1 Tablespoon should do it
  • Kosher salt and freshly ground pepper to taste
  • ½ cup Vegenaise I like soy-free or good quality mayonnaise
  • 2 Tablespoons water
  • ¼ teaspoon lemon zest
  • 1 ½ Tablespoons fresh lemon juice
  • 2 garlic cloves minced
  • 1 teaspoon anchovy paste
  • ½ teaspoon Dijon mustard
  • 1 pound Tuscan kale stems removed, leaves cut into chiffonade (very thin)—you should have about 12 cups of cut kale
  • 1 cup halved cherry tomatoes optional
  • Shaved Parmigiano-Reggiano cheese for garnish optional

Instructions

  • Preheat an oven to 350 degrees. Line a baking sheet with parchment paper.
  • Arrange bread on the prepared baking sheet and toss with olive oil, salt and pepper. Bake until the croutons are golden brown, about 20 minutes.
  • Meanwhile, in a medium bowl, whisk together the Vegenaise, water, lemon zest and juice, garlic, anchovy paste, mustard, pepper to taste and a pinch of salt.  Put the kale in a large bowl and toss with enough dressing to coat.  If you massage the dressing into the kale, the leaves will soften a bit.
  • Top with the croutons and cherry tomatoes and garnish with cheese. Serve the remaining dressing alongside.