Crunchy Kale & Parmesan Salad

Salad Ingredients:

• 4- 5 cups of shredded kale

• 1 - 1 1/2 cup of finely grated parmesan

• 1 tbsp of olive oil

• Optional: pickled onions

Crunchies Ingredients:

• 1/2 cup breadcrumbs

• 1/4 cup of almonds; toasted (you can sub these for nuts of your choice- hazelnuts would be delicious in this!)

• 2 tbsp unsalted butter

Dressing Ingredients:

• 1/4 cup of lemon juice (about 1 lemon)

• 1/4 cup of tahini

• 1 garlic clove; minced

• 3 tbsp of good quality olive oil

• 1/2 cup of parmesan cheese; grated

• 2 tsp of caper brine (liquid from the jar)

• 1 tsp of capers; drained and diced

• A pinch of cayenne pepper

• 1 tsp of grainy dijon mustard

• 1-3 tbsp of warm water to thin out the dressing to your preference

Note: Serve with the protein of your choice! I love this with a pan seared salmon or a grilled chicken.

First prepare the crunchy element of the salad. In a pan on medium heat, melt your butter. Once melted, add your breadcrumbs and coat with the butter. Move them around on the pan constantly so they don’t burn and once they brown, pour them in a bowl and set aside.

Wipe that same pan out with a paper towel and toast your almonds. Once they are brown and toasty, pour them into the breadcrumbs bowl and set aside. Let cool completely.

In a large mixing bowl, add your shredded kale and pour 1 tbsp of olive oil over the top. Massage with your hands until the kale softens. Set aside.

In a mason jar (or small bowl with a whisk) add all of your dressing ingredients and shake well. Adjust the seasoning with salt and pepper to taste and adjust your consistency with some warm water.

When you are ready to assemble your salad, add the crunchies (and your pickled onions if you are using them) to your kale and then toss with salad dressing. Add it to a plater and top with the grated parmesan for an extra fun presentation.