Kale Salad with Toasted Pita and Parmesan

Method5 steps · about 30 min

1. 1

   Step 1: Pull the kale (8) leaves from the stems. Take a handful at a time in one fist, then carefully pull back your fingers one inch at a time as you slice the bunched kale into fine shreds. Place the shredded kale in a colander and rinse well. Allow the kale to dry as you prepare the remaining ingredients.

   Uses 8 loosely packed cups shredded kale (about 1 bunch)

   
2. 2

   Step 2: Cut the pita into 1-inch triangles. Place the pita triangles in a small bowl and drizzle with olive oil (1/2 Tbsp). Toss the pita until it is well coated in oil. Heat a small skillet over medium, then once the skillet is hot, add the pita. Cook and stir the pita until they are toasted and crunchy.

   Uses 1 whole wheat pita · 1/2 Tbsp olive oil

   
3. 3

   Step 3: Remove the pita from the skillet, then add the chopped walnuts (1/4 cup). Stir and cook the walnuts in the dry skillet for 1-2 minutes, or just until they begin to smell toasty. Remove them from the skillet immediately to prevent burning.

   Uses 1/4 cup chopped walnuts

4. 4

   Step 4: To assemble the salad, place the washed and dried kale in a large bowl. Add the toasted pita, walnuts, Parmesan (1/3 cup), and golden raisins (1/3 cup). Pour the champagne vinaigrette over top, then toss until everything is coated in dressing and Parmesan.

   Uses washed dried shredded kale · toasted pita · toasted walnuts · 1/3 cup golden raisins · 1/3 cup shredded or grated Parmesan · 1/3 cup prepared champagne vinaigrette

5. 5

   Step 5: Serve the salad immediately, or let it rest for 10-15 minutes to allow the dressing to slightly soften the kale.

   Uses dressed kale salad