Quick & Delish: My Go-To Kale Salad

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I make this salad pretty much constantly. It’s super easy to throw together, light yet satisfying, and the polenta croutons (which practically melt in your mouth) are the perfect addition to offset the earthy flavor and texture of the kale. I found the original recipe in The Forest Feast cookbook (such fun illustrations & cooking tips BTW!). Here’s what you’ll need:

1 tube pre-cooked polenta (in the Italian section at my grocery store)

1 cup olive oil

2 tbsp dijon mustard

2 cloves of garlic, minced

1/4 cup plain Greek yogurt

1 tbsp lemon juice

1 bundle kale (enough that, when cut off the stem, can feed 3-4 people)

Grated parmesan cheese

1/4 cup pine nuts

DSCN1250DSCN1273 DSCN1277 DSCN1287FIRST, cut that tube of polenta up into 1/2 inch cubes. Using 2 tablespoons of olive oil, fry the cubes until they are golden on all sides. Remove from pan onto paper towel to absorb excess oil. These are your croutons! To make your Greek Caesar dressing, combine the yogurt, mustard, garlic, lemon and olive oil and either thoroughly mix or do what I do and throw them all in a NutriBullet and blend. DSCN1289CoverframedNow, chiffonade your kale. To do this, stack the kale leaves on top of each other and roll them into a tube, then slice into thin ribbons (see above). Mix the kale, polenta croutons, parmesan and pine nuts together in a bowl. Toss with the dressing when you are ready to serve. Bon appétit! iphone

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