Ingredients
1/2 cup parmesan or asiago cheese, shaved (if desired)
Pinch of salt and pepper
1/2 tablespoon shallot, finely chopped
1 teaspoon honey
1/4 cup extra virgin olive oil
3 tablespoons lemon juice (about 1 lemon)
1/4 cup fresh herbs, chopped (like parsley and basil)
1/2 teaspoon salt
4 cups lacinato kale, chopped (about 1 head of kale)
Salt and pepper to taste
Salt and pepper to taste
3 garlic cloves, minced
4 tablespoons extra virgin olive oil, divided
4 cups bread, cubed (about 1/2 of a fresh baguette)
1 medium beet, halved and sliced
1 large parsnip, halved lengthwise and sliced
1 medium sweet potato, halved lengthwise and sliced
Step by step
Preheat the oven to 425° F.
Arrange the sweet potato, parsnip, and beets on a baking pan, and drizzle them with 2 tablespoons of olive oil. Sprinkle the vegetables with two pinches of salt and pepper. Toss the vegetables in the oil and spice, then spread them in a thin layer on the pan.
Place the vegetables in the oven, and bake for 25-30 minutes, until soft and slightly crispy on the edges.
While the vegetables roast, arrange the cubed bread on a separate baking pan. Drizzle the bread with the remaining 2 tablespoons of olive oil, minced garlic, and a pinch of salt and pepper. Place the bread in the oven, and toast for 10-15 minutes, until crispy and fragrant.
For the greens
In a large bowl, add the kale and salt. Massage the salt into the kale, for about 30 seconds, until the kale breaks down and softens. Add the chopped herbs to the kale.
For the dressing
To make the dressing, whisk lemon juice, olive oil, honey, shallot, salt, and pepper in a small bowl. Set aside.
To assemble the salad, add the freshly-roasted vegetables to the massaged kale (they should be warm) and the toasted bread. Toss the ingredients to combine.
Finally, pour the dressing over the salad, and toss the salad to coat all the ingredients in the dressing. Add the cheese, if desired. Serve immediately.