The first thing I noticed when I walked into Alison Hersel’s home on Plumcot Farm was the smell of freshly baked sourdough bread. Little did I know, she was about to rock my world by crisping up cubes of the sourdough and using them as croutons in my new favorite kale chopped salad. I know you aren’t supposed to say that croutons are your favorite part of a salad, but come on. These are insane.
This Italian Kale Chopped Salad really adds a unique flare to such a classic salad. Using kale adds extra nutrients, and in my opinion, makes it more filling. I also love that the dressing is so simple to make, as all of the ingredients are kitchen staples. Alison cooks with “top quality fresh ingredients grown with love here on the farm, or from other local growers and artisans,” and you can really taste the difference in this salad.
This recipe was part of the menu at our Italian-Themed Summer Dinner Party at Plumcot Farm, hosted by Alison Hersel. Get the other recipes and read the full story here!