Favourite Kale Salad

Kale, dates, cheese and a warm, toasty garlic bread crumb. Divine!

What you need:

• 5-6 large kale leaves
• 3-4 Medjool dates
• 2 tbsp parmesan cheese – grated (if you’re vegan, replace the parmesan with nutritional yeast)

For the garlic bread crumb:

• 2-3 slices toasted French bread
• 1 tsp extra virgin olive oil
• ¼ tsp crushed garlic
• Salt

For the dressing:

• 2 tsp extra virgin olive oil
• 2 tsp lemon juice
• ¼ tsp crushed garlic
• Salt – pinch

How to:

• Wash and dry the kale thoroughly. De-vein each leaf and stack them one on top of the other.
• Roll the leaves together like a cigar and chiffonade it and shred the leaves in to long strands.
• Sliver the dates in to five to six pieces, each.

For the garlic bread crumb:

• Heat the oil in a pan.
• Add the crushed garlic and cook until just fragrant.
• Crush the bread with the back of a spoon in a bowl, and add the crumbed bread to the pan.
• You can do this in a random manner, leaving few bigger bits with the crumbs, for added texture.
• Cook for a minute or so until just about toasty and golden, on a low flame.

For the dressing:

• Combine the ingredients for the dressing thoroughly.

Assemble:

• Massage the dressing in to the kale and leave for ten minutes. This helps to reduce the natural bitterness of the kale.
• Add the dates and cheese, and give it a light toss.
• Top with the bread crumbs.

Remember to share it with someone you love.

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Print Recipe

Favourite Kale Salad

Kale, dates, cheese and a warm, toasty garlic bread crumb. Divine!

Servings

Ingredients

• 5-6 large kale leaves
• 3-4 Medjool dates
• 2 tbsp Parmesan cheese grated

For the garlic bread crumb:

• 2-3 slices toasted French bread
• 1 tsp olive oil extra virgin
• 1 tsp garlic crushed
• Salt

For the dressing:

• 2 tsp olive oil extra virgin
• 2 tsp lemon juice
• ¼ tsp crushed garlic
• Salt pinch

Servings Ingredients 5-6 large kale leaves 3-4 Medjool dates 2 tbsp Parmesan cheese grated For the garlic bread crumb: 2-3 slices toasted French bread 1 tsp olive oil extra virgin 1 tsp garlic crushed Salt For the dressing: 2 tsp olive oil extra virgin 2 tsp lemon juice ¼ tsp crushed garlic Salt pinch

Instructions

1. Wash and dry the kale thoroughly. De-vein each leaf and stack them one on top of the other.
2. Roll the leaves together like a cigar and chiffonade it and shred the leaves in to long strands.
3. Sliver the dates in to five to six pieces, each.

For the garlic bread crumb:

1. Heat the oil in a pan.
2. Add the crushed garlic and cook until just fragrant.
3. Crush the bread with the back of a spoon in a bowl, and add the crumbed bread to the pan.
4. You can do this in a random manner, leaving few bigger bits with the crumbs, for added texture.
5. Cook for a minute or so until just about toasty and golden, on a low flame.

For the dressing:

1. Combine the ingredients for the dressing thoroughly.

Assemble:

1. Massage the dressing in to the kale and leave for ten minutes. This helps to reduce the natural bitterness of the kale.
2. Add the dates and cheese, and give it a light toss.
3. Top with the bread crumbs.