Before we talk about homemade croutons, let’s talk about kale.
Typically hot, cheesy pasta is the only vehicle in which I can transport vegetables this green into the mouths of Mr Peaches, my brothers, and other male counterparts.
In as much, I was reeeeally skeptical about putting a recipe about this monster-y leafy green on my blog.
I mean, hello, I have to protect my integrity.
But they snarfed this lemony kale salad down.
Score, I win.
Kale is unlike spinach and romaine because you let it marinate in the dressing long before you serve it and it won’t get soggy.
It actually gets better the longer you let it sit, which allows the hard, crunchy greens to soften and soak up the flavors of the dressing.
Enough about kale. Now let’s talk about buttery, garlicky homemade croutons.
I prepped the croutons ahead of time and set them on the buffet table while finishing up the last few elements of dinner.
Somehow, half of them had disappeared by the time I added them to the salad.
“Mmm…Meg, that was the most amazing appetizer, how did you make those garlicky little cracker thingys? I could eat them all day!” my brother-in-law said.
Another guest told me he wanted me to make him a gallon-size Ziploc bag full of croutons just for him to snack on. Ohhh brother…
OK, so maybe the garlicky croutons were largely the reason the boys ingested this kale salad with no complaint.
But nevertheless, they ate it. So give this recipe a try if you’re trying to get your family to eat more dark leafy greens.
Just don’t forget the buttery garlic croutons.
Kale, Walnut, and Tomato Salad with Homemade Croutons
Very slightly adapted from Domenica Catelli, Better Homes and Gardens June 2012 Issue
Time: 30 minutes + 1 hour marinating time
- 2 bunches kale
- 3 cups red and/or yellow organic cherry or grape tomatoes, halved
- ½ cup chopped walnuts, toasted
- 1/3 cup grated good-quality Parmesan cheese, plus more for serving if desired
- 3 lemons, juiced
- ½ cup good-quality olive oil
- Salt and pepper
- 1 ½ cups Homemade Croutons (recipe below)
To toast walnuts: Place on a rimmed baking sheet and bake at 350˚F until fragrant, about 10-12 minutes.
Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut across the leaves into 1/4-inch strips. Chop again in the opposite direction.
In an extra-large bowl combine kale, tomatoes, nuts, grated Parmesan cheese, lemon juice, olive oil. Sprinkle with salt and pepper to taste, then toss salad to combine, massaging kale with fingers.
Cover and refrigerate and let kale “marinate” in the dressing for at least one hour. Add croutons right before serving. Sprinkle servings with additional shaved Parmesan, if desired.
- 1 ½ cups cubed or torn-off chunks French bread
- 2 tablespoons melted salted butter (or olive oil)
- 1 clove of garlic, minced
- Salt and pepper
Preheat oven to 400˚F. Tear the bread in enough pieces to equal about 1 ½ cups. Transfer to a medium bowl. Combine 2 tablespoons melted butter or olive oil with a clove of minced garlic. Drizzle over bread and toss with your hands to coat. Spread on a rimmed baking sheet; sprinkle with salt and pepper. Bake for 9 to 11 minutes or until golden brown, tossing once halfway through baking time.
peaches and cake