Description
A fresh and vibrant Baby Kale Salad featuring crisp homemade Parmesan croutons and a zesty lemon-tahini dressing for a perfect balance of flavors and textures. This easy-to-make salad is ideal for a light lunch or a flavorful side dish.
Ingredients
Scale
Salad
- 5 ounces baby kale
Parmesan Croutons
- 1/2 baguette, cut into crouton-size pieces
- 3 dashes Italian seasoning
- 1/2 tablespoon garlic powder
- 1 tablespoon chopped parsley
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons olive oil
- Salt & pepper to taste
Lemon Tahini Dressing
- Juice from 1/2 lemon
- 2 tablespoons tahini
- 1 clove garlic, minced
- 2 tablespoons water
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the croutons.
- Prepare and Bake Croutons: Cut the baguette into bite-sized crouton pieces. Toss them on a baking sheet with Italian seasoning, garlic powder, chopped parsley, grated Parmesan cheese, olive oil, and salt and pepper until evenly coated. Bake in the preheated oven for 15 minutes or until golden and crispy.
- Make Dressing and Assemble Salad: While the croutons bake, whisk together the lemon juice, tahini, minced garlic, water, and salt and pepper in a small bowl until smooth and well combined. Place the baby kale in a large salad bowl.
- Combine and Serve: Once the croutons are finished baking, allow them to cool slightly, then add them to the kale. Pour the lemon-tahini dressing over the salad and toss thoroughly to coat. Serve immediately for the freshest taste and texture.
Notes
- For extra flavor, you can toast the croutons a little longer for a deeper crunch.
- If you prefer a creamier dressing, add a little more tahini or a teaspoon of olive oil.
- Feel free to substitute baby kale with other tender greens, such as spinach or mixed greens.
- The salad is best enjoyed fresh but can be prepared a few hours in advance if the dressing and croutons are kept separate.
