Jalapeno Popper Kale Salad

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6 servings


⅓ cup olive oil
¼ cup white wine vinegar
1 shallot, minced
1 lemon, juiced
½ teaspoon salt
¼ teaspoon pepper

6 slices French bread
4 tablespoons butter, melted
½ cup chopped cilantro
½ – 1 jalapeno, seeded and minced (based on preference)
½ cup grated Parmesan cheese
5-6 cups fresh kale, stems removed and finely chopped


Place all dressing ingredients in a small mason jar or other sealed container. Shake well to emulsify.

Preheat the oven to 300 degrees. Toast your bread slices for 15-20 minutes, flipping once during the cooking. Let cool slightly and tear the bread slices into small pieces and pulse in food processor or blender to create a crumb like texture. Toss the crumbs with the melted butter and a good pinch of salt and pepper. Spread in a single layer on your baking sheet and toast for an additional 10-15 minutes, until golden brown.
Place the kale in a large bowl and using your hands, massage the dressing into the leaves until well coated. Sprinkle in the cilantro, jalapeno, parmesan and breadcrumbs and toss well to combine. Enjoy.

From platingsandparings.com