Kale & Radicchio Salad with Sour Dough Croutons
Recipe Mari Loewen
I can’t get enough of this delicious fall salad. It’s fresh, crunchy and so good.
Tuscan kale, red radicchio and crisp fennel come together with sweet little Zante currants and the most delicious dressing. But the game changer is the croutons. I make them with breadcrumbs, so you get all that golden crunch without those hard, dry pieces you can’t get a fork through.
It’s easy to prep, packed with flavour and exactly the kind of salad I want to make every week.
Ingredients
1 bunch Tuscan kale, cored and thinly sliced
1 small head radicchio, cored and thinly sliced
1 small fennel bulb, thinly shaved
¼ cup Zante currants
Dressing
⅓ cup mayo
1 tbsp grainy Dijon
1 tbsp honey
2 tbsp fresh orange juice
Salt and pepper
Breadcrumb Croutons
Day-old sourdough or other crusty bread, processed into coarse crumbs (about 2 cups worth)
1 tablespoon olive oil
1 teaspoon fresh garlic
1 teaspoon fresh parsley
Salt to taste
For breadcrumbs, toast breadcrumbs in olive oil, garlic, and parsley until golden and crispy, season with salt. For dressing: whisk dressing ingredients and set aside. Toss salad with dressing and top with breadcrumbs.
Whisk dressing ingredients and set aside. Toss slaw with dressing and top with breadcrumbs. Serve immediately.
