Watch out, Sweetgreen. Kidding, well, kinda. $15 for a salad is something I allow myself to do once a week, tops! For all the other days I’m craving well-dressed chopped goodness, I have this Tuscan kale chopped salad with sweet basil vinaigrette -- and now, so do you! 

Serves: One. Time: 30 minutes at most.

INGREDIENTS:

Dressing:

  • 1 c fresh basil leaves
  • 1/3 c cold water
  • 1/3 c white vinegar
  • 1/3 c olive oil
  • 1 tsp white sugar
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano

Salad:

  • 2 c shredded and chopped Lacinto (also labeled: dinosaur or Tuscan) kale
  • 1/4 c grated or shredded Asiago cheese
  • 2 oz (4 thin slices) Genoa salami
  • 5-7 cherry tomatoes
  • 1/2 shallot, diced

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. In a blender or food processor, pulse the dressing ingredients, then chill and store immediately (preferably in an air-tight jar for freshness)
  3. Roast the whole tomatoes for 10 minutes on a sheet pan with just a sprinkling of salt 
  4. In a large bowl, layer the kale, chopped shallots, cheese, and salami that has been chopped into bite-sized pieces.
  5. Plop the tomatoes on the salad and drizzle liberally with the vinaigrette.

If you liked this salad and you're tryna get your veggie on, check out these recipes too:

 

Tuscan Kale Chopped Salad with Sweet Basil Vinaigrette - tatichin.com
Tuscan Kale Chopped Salad with Sweet Basil Vinaigrette - tatichin.com
Tuscan Kale Chopped Salad with Sweet Basil Vinaigrette - tatichin.com
Tuscan Kale Chopped Salad with Sweet Basil Vinaigrette - tatichin.com
Tuscan Kale Chopped Salad with Sweet Basil Vinaigrette - tatichin.com

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