Kale & Toasted Crouton Salad with Roasted Lemon & Pine Nuts
We all know ‘kale is having a moment’ but it still has a bit of a reputation for being difficult to cook and hard to like, poor thing. Personally I am not a big raw kale person, for me its wrong on all departments, it’s hard to chew (yes even when left macerating in lemon juice) difficult to swallow (yes even when massaged to soften) and actually if you think about it there is a reason a Zebra’s tummy looks the way it does, BUT this recipe will convert anyone.
The secret ingredient is toasted croutons, crunchy bread, it works every time! I love wholegrain sourdough from baker Adri who delivers her magic loaves every Wednesday here in Cape Town.
Serving Suggestions:
This salad will be good with a selection of other small plates and would make a great side for something light like a grilled or poached chicken.
- it would be marvellous served with creamy dreamy burrata dolloped on top.
Kale & Toasted Crouton Salad with Roasted Lemon & Pine Nuts
Ingredients
- 150 g kale, ribs removed and leaves roughly chopped
- 3 sticks celery, finely sliced
- 3 tablespoon black olive tapenade, or handful pitted black olives
- 200 g sourdough bread, roughly torn into bitesized chunks
- 3 small garlic cloves, peeled and minced
- 1 organic lemon, quartered into four wedges
- 3 tablespoon pine nuts
- 3 tablespoons sour cherries or raisons
- extra virgin olive oil
- salt & pepper
Instructions
- Heat the oven to 200c.
- Place the kale and tapenade into a food processor and pulse to smithereens. Taste and add a little more tapenade if you prefer and pulse again.
- Croutons: put the bread chunks in a big bowl with the garlic, lemon wedges, pine nuts and sour cherries/raisons. Drizzle generously with olive oil and toss with your hands to coat, you are looking for a wettish bread mix. Tip out on to a baking tray (leaving the bowl unwashed) in a single layer and roast for 10 minutes or until the bread and pine nuts are golden, check every 5 minutes to make sure nothing is burning. The pine nuts have a tendency to burn!
- Once the bread is golden, take the tray out of the oven and add the kale mixture and the croutons to the bowl, not the lemon wedges.
- When the lemon wedges are cool enough to handle, squeeze the juice over the salad and drizzle some more olive oil and maybe a few pinches of salt. Mix, mix, mix with your hands until the bread soaks up all the magical juices, taste again and add more lemon juice or salt if needed, grind some pepper and transfer to plates.
- Finish with another drizzle of olive oil and a roasted lemon slice to each plate. I love eating roasted lemon skins!