Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 7%
CARBS 24G18% OF CAL
2G FIBER9G OTHER12G TOTAL SUGAR
FAT 48G83% OF CAL
7G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tuscan kale salad with a shallot-balsamic vinaigrette, Parmigiano Reggiano, and optional toasted bread crumbs. Hearty and flavorful without massage required.
sideamericansalad⚙️ food processordairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
Varies- a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 3 to 4 shallots, peeled and coarsely chopped
- 1 cup white balsamic vinegar, my preference is Colavita
- 1 to 2 teaspoons kosher salt
- 1 1/3 cups extra-virgin olive oil, my preference is California Olive Ranch
- Tuscan kale, however many heads you need, stems removed, leaves finely chopped
- grated Parmigiano Reggiano
- toasted bread crumbs, optional
- shallot vinaigrette to taste
- freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 7%
CARBS 24G18% OF CAL
2G FIBER9G OTHER12G TOTAL SUGAR
FAT 48G83% OF CAL
7G SAT40G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 600mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 216mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 600MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.