Parmesan and Panko Kale Salad

INGREDIENTS:

  • 2 bunches Kale, washed and chopped
  • 8 cloves Garlic
  • 1/2 cup Colonna Panko Japanese Style Breadcrumbs
  • 6 tablespoons Olive Oil
  • 5 tablespoons Colonna Grated Parmesan Cheese
  • 2 1/2 tablespoon Mayonnaise
  • 2 tablespoon Lemon Juice
  • 1 tablespoon Water
  • 3/4 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Colonna Coarse Meditteranean Sea Salt
  • 1/8 teaspoon Spice Farms Crushed Red Pepper Flakes
  • 1/4 teaspoon Spice Farms Ground Black Pepper
  • Pine Nuts and Cranberries (optional for topping)

DIRECTIONS:

  1. In a small saucepan, combine ⅓ cup of olive oil with the garlic cloves. Cook over low heat, stirring occasionally until the garlic turns light golden brown, about 10-15 minutes.
  2. Remove garlic from heat. Once the oil has cooled to room temperature, remove and reserve the garlic cloves. Set aside the oil for later use.
  3. In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 2 tablespoons of Colonna Grated Parmesan Cheese, Dijon mustard, Worcestershire sauce, Colonna Coarse Medditeranean Salt, and Spice Farms Ground Black Pepper. Blend until smooth.
  4. With the blender on (on a slow setting), open the top and add in the reserved room temperature oil. Try to drizzle the oil in increments, not all at once.
  5. Close the lid and mix the dressing mixture until it is completely smooth.
  6. In a small mixing bowl combine Colonna Panko Breadcrumbs, 1 tbsp olive oil and Spice Farms Crushed Red Pepper Flakes. Use a spoon to combine ingredients together.
  7. Turn on the stove to medium heat and add the panko breadcrumb mixture to a frying pan until the mixture is golden brown, mixing frequently to prevent the breadcrumbs from burning. Once the mixture is golden brown, set the mixture aside in a bowl.
  8. Place washed and chopped kale into a big salad bowl. Pour the prepared dressing over the kale, then massage for around 4 minutes to make sure that the dressing is distributed evenly.
  9. Add panko breadcrumbs and the rest of the Colonna Parmesan Cheese, mix into the salad and serve.
  10. Add optional toppings such as pine nuts or cranberries
Alex Colonna