Crispy Kale and Beet Salad with Garlic Parmesan Vinaigrette

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Serving size: 1 of 10
Calories 243, total fat 16 G., saturated fats 4 G., proteins 11 G., carbohydrates 17 G., fiber 4 G., cholesterol 13 mg, sodium 387 mg, sugar 7 G.

This vibrant and filling salad, bursting with flavor and texture, is made with vegetables that stay fresh longer in the refrigerator than delicate salad greens. You'll need beets, kale, and red cabbage. For added crunch, the salad is topped with toasted breadcrumbs and almonds. The finishing touch is a sweet-tart garlic-Parmesan vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. panko breadcrumbs
3 cloves of garlic, 2 peeled and crushed and 1 finely grated
2 sprigs of fresh thyme
2 tbsp + 1/4 cup extra-virgin olive oil
1 small head of red cabbage (about 1 kg)
1 package (150g) curly kale leaves, cut into bite-sized pieces
2 medium beets (any color)
3 tbsp sherry vinegar
2 teaspoons of honey
4 tbsp finely grated Parmesan
0.5 cups lightly toasted almond flakes
1 tbsp. shaved parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: panko breadcrumbs, garlic, thyme, red cabbage, kale, beet, sherry vinegar, honey, Parmesan cheese, almond

Cooking the dish according to the recipe:

Place the breadcrumbs, peeled and crushed garlic cloves, and thyme sprigs in a medium skillet over medium heat. Drizzle with 2 tablespoons of olive oil and cook, stirring frequently, until the breadcrumbs are golden brown, about 5 minutes. Season with 1/2 teaspoon of salt and freshly ground black pepper to taste. Remove the garlic and thyme sprigs, then transfer the panko to a large plate and let cool.
While the breadcrumbs are cooling, place the cabbage root-side up on a cutting board and cut in half. Place each half cut-side down, then cut each half into 2 equal wedges. Using a sharp knife or a mandoline, thinly slice the cabbage wedges, being careful not to cut the core to make slicing easier. Place the sliced cabbage and kale in a large serving bowl.

Peel and halve the beets. Using a sharp knife or mandoline, slice the beet halves into thin, half-moon-shaped slices and place them in the bowl with the cabbage.
In a small bowl, combine the grated garlic clove, vinegar, and honey. Whisking constantly, add the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Gently toss the salad with the vinaigrette to coat evenly. Just before serving, sprinkle with almonds, toasted breadcrumbs, and shaved Parmesan.

Note

The salad can be prepared a day ahead by placing shredded cabbage, kale, and sliced beets in large Ziploc bags lined with damp paper towels and refrigerating them. Just before serving, toss the salad with the vinaigrette and sprinkle with breadcrumbs, almonds, and Parmesan cheese. You can also add a protein such as grilled chicken, steak, shrimp, or tofu.