Danielle Daly
Big chunks of grilled bread are the stars of this fresh and healthy summer salad. Top tip: For tender kale, let it rest in the dressing for 15 minutes before serving.
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Cal/Serv:
435
Yields:
4
servings
Total Time:
0
hours
40
mins
tbsp.
olive oil, divided
tbsp.
whole-grain mustard
medium red onion, sliced into rounds
slices rye bread (1 inch thick)
large bunch kale, leaves chopped (about 10 cups)
- Toast caraway seeds in a small skillet on medium, about 2 minutes. In a small bowl, whisk together vinegar, 2 tablespoons oil, mustard, garlic, caraway seeds, and ¼ teaspoon salt.
- Heat grill or grill pan on medium-high. Brush fennel, onion, and bread with 1 tablespoon oil and season fennel and onion with a pinch salt. Grill, covered, turning often, until vegetables are tender and charred and bread is toasted, 5 to 8 minutes for vegetables and 1 to 2 minutes for bread. Transfer to cutting board; core and thinly slice fennel and tear bread into chunks.
- In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.
- Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with ½ teaspoon each salt and pepper. Grill to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to cutting board and let rest 5 minutes before slicing. Fold into salad and drizzle with remaining vinaigrette.
Nutritional Information (per serving): About 435 calories, 23 g fat (5 g saturated), 29 g protein, 735 mg sodium, 28 g carb, 6 g fiber
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Source : Goodhousekeeping