Kale Salad with Apple, Cilantro and Harissa Croutons
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Vegan
- 8 slices (about ½) of a baguette
- 5 tablespoons extra virgin olive oil
- 2 teaspoons harissa paste
- 3 tablespoons fresh lemon juice
- 2 teaspoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 bunch kale
- 3 scallions, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 Granny Smith apple
Heat the oven (with the oven rack in the middle) to 350°F.
For the croutons, slice the baguette into small cubes (about 3 cups) and put on a small rimmed sheet pan. In a small bowl, whisk together 2 tablespoons of the oil and the harissa. Pour over the bread cubes and toss to coat. Bake until crisp, 12 to 15 minutes.
For the vinaigrette, in another small bowl, whisk together the lemon juice, honey, salt, pepper, and the remaining 3 tablespoons oil.
Tear the kale leaves into small pieces (you should get about 12 cups), rinse, spin dry, and put into a large bowl.
Slice the scallions. Chop the cilantro. Cut the apple into small pieces. Add them all to the kale. Drizzle with the vinaigrette and toss well. Add the croutons and toss once more.
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