A Crave Worthy Creation
Embark on a delightful journey with this massaged Kale Parmasean Salad, an ode to the captivating flavors discovered in Jean-Georges' creation. This rendition, sans Parmesan, brings together a harmonious medley of textures and tastes that will linger on your palate.
This salad boasts a wholesome mix of kale, mint, and zesty dressing, offering a burst of fresh flavors and delightful crunchiness. A vegan twist on a classic, it's an excellent choice for a light yet satisfying meal.
Ingredients
Juice of half a lemon
Zest of a full lemon
1 tbsp red wine vinegar
1 minced garlic clove
1 tbsp capers, smashed
1 tbsp Dijon mustard
1 tbsp vegan mayonnaise (Veganaize)
1/4 tsp red pepper flakes (to taste)
1 cup grated vegan Parmesan (or substitute)
3/4 cup olive oil
Salt and pepper (to taste)
2 cups cubed sourdough bread
2 tbsp olive oil
1 bunch curly kale, stems removed, thinly sliced
1/4 cup fresh mint leaves
1/2 Serrano chili, thinly sliced
Preparation
1. In a bowl, smash the capers with a fork. Add lemon juice, red wine vinegar, minced garlic, Dijon mustard, vegan mayonnaise, red pepper flakes, grated vegan Parmesan, and olive oil. Whisk until thoroughly combined.
2. Prepare the kale by removing the stems and thinly slicing it. Slice the chili.
3. Heat olive oil in a pan and toast the cubed bread over medium heat until golden brown on both sides, around 3 minutes. Transfer the croutons to a paper towel to absorb excess oil.
4. In a large bowl, combine the kale and fresh mint. Pour the dressing over the kale and toss until evenly coated. Top the salad with the toasted croutons, additional lemon zest, and sliced chili.