Kale Salad with Gruyere and Garlic Croutons
Servings: 4
Ingredients
- 1 small bunch curly kale, stems removed and discarded, leaves torn into bite sized pieces
- 1 small head green leaf lettuce, torn into bite sized pieces
- 6 oz gruyere cheese, shredded
For croutons: (makes extra)
- 20 oz French Parisian bread, or other soft and dense loaf
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
For salad dressing:
- 1 large egg, replace with mayonnaise if immuno-compromised or use pasteurized eggs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons sour cream
- 1 teaspoon red wine vinegar
Instructions
- Place the torn kale and lettuce into a large bowl. Store in the fridge while you make the croutons.
- Preheat the oven to 425 degrees Fahrenheit. Cut the bread into roughly 1-inch cubes and spread on a large rimmed baking sheet. Drizzle the bread cubes with olive oil and sprinkle with the salt and garlic powder. Use your hands to toss and make sure all the croutons are evenly coated with oil and seasoning. Spread out evenly on the baking sheet and bake in the oven for 15-20 minutes, or until golden. Remove from the oven and let cool on the baking sheet. The croutons will continue to crisp as they cool.
- Meanwhile, whisk together the salad dressing ingredients (egg, salt, garlic powder, pepper, olive oil, and red wine vinegar) in a small bowl and set aside.
- Add the croutons and cheese to the salad bowl with the kale and lettuce. Pour the dressing over top and toss well to evenly coat. Serve right away.