kale with kimchi vinaigrette + sesame croutons
photo by Jennifer Johnson
Kimchi is a fermented food that contains healthy bacteria that help promote digestive health. It’s also packed with vitamins, making it worth weaving into your diet. If you don’t think you’re a fan of kimchi, try it here in this unique dressing. Kale is now widely thought of as a green for salad, and it’s definitely one of our favorites because its sturdy leaves add great substance.
- 1 4-inch piece day-old French bread, cut into cubes
- 8 tablespoons extra virgin olive oil, divided
- 1 tablespoon plus 1 teaspoon sesame oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup kimchi (with liquid), plus extra for serving
- 2-3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 bunch curly kale, stemmed, washed, dried, and roughly chopped
- Sesame seeds, for garnish
- Preheat oven to 425°F.
- Place bread cubes on a baking sheet and drizzle with 1 tablespoon olive oil and 1 tablespoon sesame oil, and season with salt and pepper. Gently toss to coat completely. Toast in oven until golden brown, 5-10 minutes, turning once or twice to brown on several sides. Remove and set aside. Once cooled, chop up cubes into smaller crumb-like pieces (or transfer to a food processor).
- Make vinaigrette. In a food processor, combine kimchi, 2 tablespoons vinegar, mustard, 6 tablespoons olive oil and remaining 1 teaspoon sesame oil and season with salt and pepper. Process until combined (vinaigrette will be thick and still a little chunky). Taste and adjust flavor, adding additional 1 tablespoon vinegar if desired.
- Place kale in a large bowl and, using your hands, massage it with remaining 1 tablespoon olive oil until well coated. Allow to sit for 5-10 minutes until kale is slightly wilted.
- Divide kale among serving bowls and drizzle each with kimchi vinaigrette. Top each with additional kimchi (to taste), followed by breadcrumbs and sesame seeds and serve.