For this month’s link up the theme was croutons. I happen to love the crunch of croutons in salads, soups, or even as a plain snack. While there are several ways to make croutons, I prefer mine pan-fried because this creates a crouton thats is crispy on the outside but moist on the inside. However, if you prefer a crouton that is crunchy throughout, then use an oven to make and bake your croutons. I like to use pumpernickel bread for my croutons because I love the texture and flavor of this hearty and bold bread.
These garlic-infused croutons are packed with flavor and super delicious. They paired perfectly with my kale salad. I like the dressing I created for this salad, but if you are a Caesar dressing fan – which I am not – I think that would actually be a great dressing for this salad. Matt and I first started eating Kale several years ago when we joined a CSA. We got an exorbitant amount of kale on a bi-weekly basis, which truly tested our creativity: kale chips, kale salad, kale soups … kale ice cream. Just kidding.. This is when Matt developed his saying “Kale Yeah”. He still thinks it’s funny years later.
Garlic Crouton Ingredients
- 2-3 slices of day old pumpernickel bread
- 2 tablespoons high oleic safflower oil
- Pinch of sea salt
- 2 cloves garlic thinly sliced
Garlic Crouton Instructions
Step 1: Stack the bread slices on cutting board and remove crusts from each side. Cut into 1 inch cubes.
Step 2: Heat safflower oil in skillet over medium heat with garlic slices. Tip: Safflower oil has a high smoke point (not easily damaged by heat) and is an ideal oil to use when cooking over medium to medium high heat.
Step 3: Add in bread. It will need approximately 2-3 minutes on each side.
Step 4: Remove bread and garlic slices and transfer to a paper towel lined plate to drain. Season with salt and sprinkle with parsley while still hot.
Kale Crouton Salad Ingredients
- 1 bunch kale- washed and dried and tough stems removed.
- Shaved parmesean cheese (said in an Italian accent)
- Homemade garlic croutons and fried garlic slices from above
- 1/4 cup olive oil
- 2 garlic cloves crushed
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp honey
- Sea salt
- Olive oil for drizzling
- Squeeze of lemon juice
Kale Crouton Salad Instructions:
Step 1: Place olive oil, crushed garlic, lemon juice, dijon mustard, apple cider, and honey in a jar. Whisk together and set aside.
Step 2: Here is the #1 tip when making a kale salad. Are you ready?
The kale needs some TLC – place kale in a bowl with a squeeze of lemon juice, a drizzle of olive oil and a pinch of sea salt. Then massage the kale mixture for 3-4 minutes. You will notice that the kale begins to soften and will reduce by approximately half. The kale should look a little shiny and the green a little brighter.
See pic for before and after:
Step 3: Toss in parmesan cheese to your liking and drizzle salad with dressing. The nutty tone of the parmeasean and the mildly bitter tone of the kale= great combo.
Step 4: Top with croutons, fried garlic slices, and dig in.
Health points: Kale is high in vitamin A and C. Safflower oil is high in monounsaturated fat which helps keep HDL cholesterol (the good one) high.
xoxx Team Kale Yeah
Click on the blue frog below to check out the other kosher blogger’s “Crouton” recipes.