Kale Salad With Peaches and Cornbread Croutons
Updated August 25, 2021
Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRISPY CORNBREAD CRUMBS
3 tablespoons extra-virgin olive oil
½ teaspoon smoked paprika
¼ teaspoon onion powder
Kosher salt (Diamond Crystal) and black pepper
4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups)
FOR THE DRESSING
½ small red onion, thinly sliced
4 ½ tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1 ½ tablespoons coarse-grain Dijon mustard
1 ½ teaspoons honey
FOR THE SALAD
1 pound curly kale, destemmed and torn into bite-size pieces (about 8 packed cups)
2 large ripe peaches (or nectarines), halved, pitted and sliced into thin wedges
4 ounces tender blue cheese, such as Gorgonzola, crumbled
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 38 milligrams cholesterol; 422 calories; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 27 grams fat; 3 grams fiber; 671 milligrams sodium; 10 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and ½ teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
- Step 2
Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
- Step 3
Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with ½ teaspoon salt and ¼ teaspoon pepper. (You should have ¾ cup dressing.)
- Step 4
Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
- Step 5
Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.
Private Notes
Comments
I made this again today, this salad is so good it tastes like dessert! This time however, I carefully cut the cornbread into cubes and dropped them onto a board sprinkled with the paprika. Next I sprayed olive oil on a foil lined cookie sheet, tossed the bread cubes and paprika onto the foil, then spritzed them liberally with olive and sprinkled more paprika on top. I roasted them in the oven at 350 until lightly brown and crispy. These turned out so much better than cooking them in a skillet.
I had everything but gorgonzola cheese in the fridge but did have a wedge of ricotta salata. Very good
Or . . . stir together the red onion, vinegar, honey, salt, and pepper and let the mixture sit while you make the other salad components to lightly pickle the red onions. Just before serving, whisk in the mustard and olive oil until emulsified.
Loved this recipe more than most other salads I’ve made this summer! The peaches and Gorgonzola and cornbread croutons are key, also added a cup of farro to the bottom of my plate and spooned the salad over it, absolutely incredible.
Really good, corn bread croutons a winner!
Great salad -- didn't have cornbread, but had an ear of corn. Toasted the kernels in a little ghee until most were crispy. Worked fine.