Prep Time: 30 minutes   Cook Time: 30 minutes   Total Time: 30 minutes   Yield: 4 servings


For the croutons:

2 cups dark rye bread cubes (about 4 slices)
1 tablespoon extra virgin olive oil
Salt and pepper to taste

For the dressing:

½ cup plain Greek yogurt
Scant ¼ cup extra virgin olive oil
Heaping ¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon light soy sauce or liquid aminos (I use Bragg’s brand)
½ teaspoon miso paste
1 clove garlic, crushed
Freshly ground black pepper to taste

For the salad:

1 bunch lacinato kale, destemmed, washed, and torn into bite-sized pieces
Extra Parmesan for sprinkling on top

Make the croutons:Preheat the oven to 350°F.

Toss the cubed rye bread with the olive oil, and season with salt and pepper. Spread on a baking sheet and bake for 15 minutes, flipping twice, until crunchy. Remove from the oven and set aside to cool.

Make the dressing:Combine the Greek yogurt, olive oil, Parmesan cheese, lemon juice, Dijon mustard, soy sauce, miso, garlic, and black pepper in a small bowl and whisk well to combine.

Taste test and adjust seasonings if necessary.

Make the salad:In a large bowl, toss the torn kale with a small amount of dressing (this recipe will make more than you need for one salad). Using clean hands, massage the dressing into the kale. Add a little bit more dressing and toss to coat.

Add croutons and extra Parmesan, and toss again.

Serve immediately.

Recipe Adopted from


May 24, 2017