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SLIGHTLY STALE BREAD WORKS GREAT FOR THE CROUTONS.
CRUNCY ROMAINE AND KALE SALAD
AUTHOR: DESIGN&DIGEST
RECIPE TYPE: SIDE, SALAD
SERVES: 6
PREP TIME: 20 MINS
COOK TIME: 10 MINS
TOTAL TIME: 30 MINS
INGREDIENTS:
- 1/2 BUNCH KALE, FINELY CHOPPED
- 2 HEAD ROMAINE LETTUCE, FINELY CHOPPED
- 1 CUP GRAPE TOMATOES, HALVED
- 2 CUPS BREAD, DICED INTO BITE SIZE PIECES
- 1/2 CUP PARMESAN CHEESE
- 1 TBSP GHEE
- SALT AND PEPPER TO TASTE
FOR THE DRESSING:
- JUICE FROM 2 LEMONS
- 2 TBSP OLIVE OIL
- 1 SHALLOT
- 1 CLOVE GARLIC
- 1 TBSP WHITE WINE VINEGAR
DIRECTIONS:
1. IN A MED CAST IRON SKILLET HEAT GHEE, ADD BREAD AND LET BROWN. SPRINKLE WITH SALT AND PEPPER. REMOVE FROM HEAT WHEN CRISPY.
2. IN A LARGE BOWL COMBINE KALE, ROMAINE, AND GRAPE TOMATOES
3. IN A FOOD PROCESSOR COMBINE LEMON JUICE, OLIVE OIL, SHALLOT, AND GARLIC CLOVE AND VINEGAR. BLEND UNTIL SMOOTH
4. ADD CROUTONS AND CHEESE. DRIZZLE WITH DRESSING JUST BEFORE SERVING