Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Kale Salad with Plums and Manchego
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
There are plenty of kale salads out there these days, and for this version, we’re highlighting summer plums. The kale is tossed with a sweet and tangy dressing flavored with sherry vinegar and honey. Toasted panko breadcrumbs offer a bit of crunch, coating every leaf of kale and adding a salty pop against the sweet plums. Just before serving, top the salad with a coating of finely grated Manchego cheese, which is a firm Spanish cheese that gives the salad a nutty finish.
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Directions
- Toast 1/3 cup panko in 1 tablespoon olive oil in a small skillet until golden. Season with salt. Whisk 3 tablespoons olive oil, 4 teaspoons sherry vinegar and 1 teaspoon each honey and Dijon mustard in a large bowl. Add 1 bunch thinly sliced Tuscan kale; massage the dressing into the kale, 2 minutes. Toss with 2 sliced plums and half the panko; season with salt and pepper. Top with the remaining panko and grated Manchego.
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