Lily’s Kale Salad

I have to give credit to Lily Darais for introducing me to this salad too.  One night I invited her family to join us at our place for dinner.  She offered to bring a salad.  And I have to be honest, when she came over my house with all the ingredients to make her salad and I saw that it was going to be mostly just straight kale, I was a little leery.   I mean I like kale particularly cooked in stuff or mixed in with other greens in a salad, but straight kale has a strong taste, and I don’t always love a salad made of all kale.  However, Lily always seems to make the best salads that are always just a few simple ingredients but taste great, and this one was no exception.  It’s a simple kale salad with homemade croutons and a lemon garlic vinaigrette.


Ingredients for Salad:

  • 1 bunch of kale, washed and broken into pieces
  • 1/4 C toasted and salted sunflower seeds
  • 1/2 C parmesan cheese shredded in thin wide slices
  • 2 square Ciabatta loafs cut into cubes (or artisan type bread will work and day old bread may be better than fresh)
  • 1 1/2 Tbsp olive oil and 1 1/2 Tbsp butter
  • Salt

Ingredients for Dressing:

  • Juice of 1 lemon
  • 2-3 cloves garlic, minced
  • Olive oil
  • Salt
  • Pepper


  1.  Heat 1 1/2 Tbsp butter and 1 1/2 Tbsp olive oil in a large frying pan.
  2. Throw in cubed bread and toss to coat in butter oil mixture.  Fry in pan salting as desired until bread starting to brown.
  3. Remove to paper-towel on top of plate and allow to cool and dry.
  4. Assemble salad with kale, sunflower seeds, parmesan cheese, and homemade croutons.
  5. To make dressing: squeeze the juice of one lemon into a pint sized jar, add garlic, then add olive oil until it is one inch above the lemon juice, add salt and pepper to taste and shake.  Then, pour over salad.

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