Kale Salad with Parmesan Croutons and Spiced Pumpkin Seeds
½ cup olive oil
Juice of 1 lemon (about 3 tablespoons)
1 Tbsp. Dijon mustard
2-3 cloves garlic
1 tsp. salt, or more to taste
1 bunch kale (about ¾ pound), tough stems removed and leaves chopped into bite-size pieces
Parmesan Croutons (recipe, below)
Spiced Pumpkin Seeds (recipe, below)
2 Tbsps. finely grated Parmesan
In a food processor, pulse olive oil, lemon juice, Dijon, garlic, and salt until smooth and emulsified. In a salad bowl, toss kale with dressing; let rest 10 minutes to allow kale to soften slightly. Add croutons and pumpkin seeds to taste, then toss to combine. Sprinkle salad with Parmesan and serve immediately.
Makes 3 cups
½ day-old baguette, cut into ¼-inch cubes (about 3 cups)
¼ cup olive oil
1 cup grated Parmesan
Preheat oven to 350°F. In a large bowl, toss bread cubes with olive oil until evenly saturated. Sprinkle grated Parmesan over top and toss until bread cubes are thoroughly coated. Spread onto rimmed baking sheet and bake, stirring occasionally, until golden brown and fragrant, about 20 minutes. Allow to cool on pan. Store in an airtight container for up to a week.
Spiced Pumpkin Seeds
Makes 1½ cups
1½ cups raw pumpkin seeds (about ½ pound)
2 Tbsps. olive oil
1½ Tbsps. honey
1 tsp. ground cinnamon
1 tsp. ground cumin
½-1 tsp. cayenne pepper, or to taste
½ tsp. salt
Pinch of freshly ground black pepper
Preheat oven to 350°F. Spread raw pumpkin seeds on ungreased rimmed baking pan and bake for 10 minutes, shaking pan occasionally so seeds don’t burn. Meanwhile, in a medium bowl, whisk remaining ingredients together.
Remove pan from oven and carefully add seeds to bowl, tossing to evenly coat. Return seeds to same baking sheet and spread out in an even layer. Continue roasting seeds, stirring occasionally, until golden brown and fragrant, about 15 minutes more. Allow to cool completely on pan, breaking up any seeds that clump together. Store in an airtight container for up to a week.
Recipe from ModernFarmer.com