Toasted Bread and Parmesan Kale Salad

Name: Roti Panggang dan Salad Kangkung Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 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; 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

This is THE BEST Kale Salad! Lots of shredded kale, Parmesan cheese, homemade breadcrumbs, and a lemon olive oil dressing. So simple, SO GOOD.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Roti Panggang dan Salad Kangkung Parmesan

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

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
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

Steps

Dressing: Place all the dressing ingredients in a jar and shake to mix. Taste and adjust as desired.
Breadcrumbs: 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.
Salad: Toss the kale, breadcrumbs, Parmesan, and dressing together. Serve immediately.