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Baby Kale Salad with Lemon Dressing and Parmesan Croutons

Baby Kale Salad with Lemon Dressing and Parmesan Croutons

Craving something fresh and satisfying? Try this Baby Kale Salad with Lemon Dressing and Parmesan Croutons. It's loaded with nutrients and flavor, making it the perfect easy weeknight dinner. Enjoy a delightful crunch from homemade croutons and a zesty dressing that ties it all together. Make it tonight and taste the difference!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ounces baby kale
  • 1/2 baguette baguette
  • 3 dashes Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1 tablespoon parsley, chopped
  • 1/2 cup finely grated parmesan cheese
  • 3 tablespoons olive oil
  • Salt & pepper to taste Salt & pepper
  • Juice from 1/2 lemon lemon
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • 2 tablespoons water

Equipment

  • Oven
  • Baking Sheet
  • Whisk
  • Grater
  • Chef's Knife

Method
 

  1. Preheat your oven to 350F. This step is crucial as it prepares the oven for toasting the croutons, which will become a crunchy delight in your salad.
  2. Cut the baguette into crouton-size pieces. Aim for uniform sizes to ensure even baking. The aroma of the bread will fill your kitchen as you cut it.
  3. Toss the bread pieces on a baking sheet with olive oil, Italian seasoning, and garlic powder. Make sure every piece is well coated for the best flavor.
  4. Bake the croutons for about 15 minutes, or until they are golden brown and crunch. Check them halfway through and give them a stir to ensure even browning.
  5. While the croutons are baking, prepare the dressing. In a small bowl, whisk together the lemon juice, tahini, and minced garlic with water. This combination creates a creamy, tangy dressing that perfectly complements the salad.
  6. Once the croutons are ready, remove them from the oven and let them cool for a few minutes. This cooling time helps them crisp up even more!
  7. In a large salad bowl, add the baby kale. You can massage the kale gently to make it more tender if you like.
  8. Toss the baby kale with the cooled croutons and sprinkle the finely grated parmesan cheese over the top.
  9. Pour the dressing over the salad and toss everything together until well combined. Every leaf should be coated in that delicious dressing!
  10. Serve the salad immediately, enjoying the crunch of the croutons and the freshness of the kale with each bite.

Notes

Tip 1: The salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to two days. Keep the dressing separate to prevent the kale from wilting.
Tip 2: One of the best things about the Baby Kale Salad with Lemon Dressing and Parmesan Croutons is its adaptability. Feel free to add your favorite fruits like sliced apples or berries for a sweet twist!
Tip 3: Store-bought croutons can never compare to the crunch of freshly baked ones. Making your own means you can control the flavor and texture.
Tip 4: This recipe is family-friendly and can be a great way to introduce greens to little ones. The crispy croutons and tangy dressing make it appealing even to picky eaters.
Tip 5: If you want to change up the flavor, add other herbs or spices to the dressing or even use a flavored olive oil.