Wendy's Kitchen Table
Desley's Krispy Kale Salad
INGREDIENTS
Baked kale chips (see note below)
Baby spinach and rocket salad mix
¼ cup Parmesan cheese, shaved or grated
½ cup slithered almonds, toasted
2 cups diced roasted pumpkin pieces
Favourite dressing, to serve
METHOD
Assemble salad on a platter. First layer is rocket and spinach mix. Then baked kale chips. Next add roast pumpkin pieces. Lastly sprinkle over toasted almonds and parmesan cheese.
Baked Kale Chips
1 bunch kale leaves
1/2 tablespoon extra virgin olive oil ( I used garlic infused)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
Directions:
Preheat oven to 150 ˚C or 130˚C fan forced. Line 2 large rimmed baking sheet with baking paper.
Remove leaves from the stems of the kale and roughly tear them up into large pieces. Wash and spin the leaves until thoroughly dry.
Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.
Spread out the kale onto the prepared baking sheets into a single layer, being sure not to overcrowd the kale.
Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I baked mine for 20 mins.
Cool the kale on the sheet for 3 minutes before digging in!
My gorgeous Aussie friend Desley made this salad for dinner the other night. Man was it good. So good I went back for seconds and thirds. What I loved most about this salad was all the textures. The kale chips are so addictive. After 2 very hot days in Melbourne (35 degrees) and it is only October I have a feeling it is going to be a long hot summer and I will definitely be making this salad on those hot evenings.