New Recipes

Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons And yes,…

Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons

And yes, before you ask… yes you can sub in goat cheese or feta for the blue. I know a lot of you are lovers of the blue cheese and my friends, you are right. The rest of you may substitute as needed, but know it is my mission in life to convert you.

I love everything about this salad. It’s hearty, salty, packed with flavour and topped with crispy crunchy coarse bread crumbs. I would happily live on it.

Recipe-ish:

Thinly slice one bunch kale into ribbons and massage it with a couple Tablespoons olive oil.
Toss with 1 Tbsp apple cider vinegar, a big pinch of salt and 1/4 cup finely grated parmesan cheese. Set aside.

Heat 2 Tbsp oil in a skillet. Tear 2 slices sourdough bread into small pieces and add in. Stir and cook until brown and crisp then remove the bread from the pan, season with salt and set aside.

Heat another 2 Tbsp olive oil in the skillet and toss in one small package mushrooms (I used small creminis and cut the larger ones in half). Cook until browned and turn down the heat.
Add in 1 Tbsp butter
1 Tbsp soy sauce
1 small minced garlic clove
Pour over the kale.

Top with the bread crumbs, 1/4 cup crumbled blue cheese and fresh cracked black pepper.
.
.
.
.
.
.
.
.
.
.

Related Articles

Back to top button