Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons
Easy, healthy, hearty and packed with flavour. This is the best winter salad ever.
Ingredients
- 1 bunch kale
- 6 Tbsp olive oil divided
- 1 Tbsp apple cider vinegar
- 1/4 cup parmesan cheese finely grated
- 7 oz cremini mushrooms
- 2 slices sourdough bread
- 1 Tbsp butter
- 1 Tbsp soy sauce
- 1 small garlic clove minced
- 1/4 cup blue cheese crumbled
Instructions
- Thinly slice the kale into ribbons and massage it with 2 Tbsp of the olive oil.
- Toss with the apple cider vinegar, a big pinch of salt and the parmesan cheese. Set aside.
- Heat 2 Tbsp oil in a skillet. Tear 2 slices sourdough bread into small pieces and add in.
- Stir and cook the bread pieces until lightly brown and crisp then remove from the pan, season with salt and set aside.
- Heat another 2 Tbsp olive oil in the same skillet and toss in one small package mushrooms (I used small creminis, cut the larger ones in half and left the small ones whole).
- Cook until browned and turn down the heat.
- Add in the butter, soy sauce and garlic. Cook for 1 minute.
- Pour over the kale.
- Top with the bread crumbs, the blue cheese and fresh cracked black pepper.
Notes
*you can sub goat cheese or feta for the blue cheese.
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