Ingredients

The following ingredients have 5 Servings
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 small cloves garlic (minced)
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 medium sweet potatoes (peeled and cut into 1/2 inch cubes)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 2 cups ciabatta bread cut into 1/2 inch cubes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1 large bunch kale (ribs removed, sliced/shredded)
  • Parmesan cheese shavings (for garnish)

Instruction

  • Combine all dressing ingredients and mix until completely combined. Place kale in a large bowl and pour half the dressing over it, tossing to coat. Add more dressing if desired (I used all but 1/4 cup of dressing). Refrigerate dressed salad for several hours to allow the flavors to blend.
  • Meanwhile, preheat oven to 375°F. Combine diced sweet potatoes, 2 tablespoons olive oil, and 1/2 teaspoon salt. Place on a rimmed baking sheet. and bake for about 25 minutes, until cooked through, tossing once or twice during the baking time.
  • Place the bread cubes on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and 1/4 teaspoon salt. Bake at 375° for about 15 minutes, until toasted, tossing once during the cooking time. Once the croutons have cooled, place them in a large zip-top plastic bag, and crush the croutons until they are coarse crumbs (I crushed them using the back of a metal measuring cup). Set aside.