Chopped Kale Salad with Gorgonzola Cheese and Homemade Croutons:
- 3 Cups of Chopped Kale
- 1/4 Cup of Pine Nuts
- 1 Slice of Peasant Bread
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Cracked Black Pepper
- Garlic Salt
- 1 Tablespoon of crumbled Gorgonzola
- 1/4 cup of Extra Virgin Olive Oil
- 1 Teaspoon of Dijon Mustrad
- 1 Teaspoon of Stone Ground Mustard
- 1/2 Teaspoon of Apple Cider Vinegar
- 1/2 of a Lemon Juice
- Salt and Pepper
I LOVE kale. It’s super healthy for you, and makes a great base for a salad.
Wash and dry your kale. Chop kale into fine strips. Set aside in a salad bowl.
In a 350 degree oven, toast the pine nuts on a baking sheet for about 5 minutes. Or until golden. Once toasted add to the salad bowl.
For the croutons, cut up the slice of bread into small squares. Place on a baking sheet. Drizzle olive oil over the bread, and season with salt, pepper, and garlic salt. Toss everything together using your hands. Pop into a 350 degree oven for about 12 minutes. Or until the bread is golden and crunchy. Once croutons are done, add to the salad bowl with the kale and toasted pine nuts. Set aside.
For the dressing whisk all the ingredients together in a small bowl. Add the gorgonzola cheese last. Mix together. Season to taste.
Crumble a little more cheese on top of the salad, and add dressing. Toss everything together. Taste and add more seasonings if needed.
Pair this salad with a yummy sandwich, and you’ve got yourself a pretty decent lunch.