Hillstone Kale Salad Recipe
Try this Hillstone Kale Salad Recipe with finely chopped kale, creamy lemon dressing, Parmesan cheese, and crisp breadcrumbs.
Equipment
- Sharp chef’s knife
- Large cutting board
- Mixing bowl (large)
- Small bowl or jar (for dressing)
- Whisk or fork
- Small skillet (for breadcrumbs)
Ingredients
For the Salad
- 1 large bunch lacinato Tuscan kale, stems removed and finely chopped
- ½ cup freshly grated Parmesan cheese
For the Breadcrumbs
- ¾ cup fresh breadcrumbs or panko
- 1 tablespoon olive oil
- Pinch of salt
For the Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove very finely minced or grated
- 2 tablespoons grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
Instructions
Step 1: Prep the Kale
- Remove the tough stems from the kale and finely chop the leaves. The smaller the pieces, the better the texture.
- Place the chopped kale into a large bowl and sprinkle with a tiny pinch of salt. Massage it gently with your hands for about 1–2 minutes until it darkens in color and becomes soft and pliable.
- This step is key. Don’t skip it.
Step 2: Toast the Breadcrumbs
- Heat a small skillet over medium heat. Add olive oil and breadcrumbs. Stir frequently until golden brown and crisp, about 3–4 minutes.
- Remove from heat and let cool. They’ll crisp up even more as they sit.
Step 3: Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, Parmesan, salt, and pepper until smooth and creamy.
- Taste it. Adjust salt or lemon if needed. It should be tangy but balanced.
Step 4: Assemble the Salad
- Pour the dressing over the kale and toss well, making sure every leaf is coated.
- Add grated Parmesan and toss again.
- Right before serving, sprinkle the toasted breadcrumbs over the top.