Kale Salad with Serrano Ginger Dressing & Black Pepper Breadcrumbs
Feb
17
17
Kale Salad with Serrano Ginger Dressing & Black Pepper Breadcrumbs
My take on my favorite Kale Salad from Chef Jean-Georges
Ingredients
Black Pepper Breadcrumbs
- 1/2 cup Panko breadcrumbs
- 1 tbsp Olive Oil
- 1/4 tsp Fresh cracked black pepper
- pinch Kosher salt
- pinch Crushed red pepper flakes
Serrano Ginger Dressing
- 2 cloves Garlic, diced
- 1 tsp Fresh ginger, diced
- 1/2 Serrano pepper remove seeds for less heat
- 1 Lemon juice of
- 1 1/2 tbsp Lea & Perrins Worcestershire Sauce do not sub this brand- it’s the best
- 1 tsp Good maple syrup
- 3-4 Fresh mint leaves
- pinch Kosher salt
- 1/4 tsp Black pepper
- 1/2 cup Good extra virgin olive oil
Kale Salad
- 2 bunches Kale organic curly kale
Instructions
Black Pepper Breadcrumbs
- Preheat oven to 375
- On a parchment lined baking sheet, toss the breadcrumbs in the olive oil, black pepper, salt and crushed red pepper making sure all of the breadcrumbs are coated
- Bake at 375 for 4-5 minutes until breadcrumbs are golden brown (toss after 2 mins)
Serrano Ginger Dressing
- Add all of the ingredients except the olive oil to a food processor or blender and blend until smooth
- Slowly add in the olive oil while blender is on low until the dressing has emulsified
Kale Salad
- Remove the ribs from the Kale
- Chop the Kale until it is super fine
- Toss the chopped kale in the dressing and black pepper breadcrumbs
- Enjoy!
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