This winter slaw is hearty, healthy, and gets a delicious buttery crunch from homemade, crispy breadcrumbs. Best part – you can make it ahead of time!
For the breadcrumbs:
2–3 C bread (from any rustic loaf), torn into pieces
2 T unsalted butter
1/2 tsp kosher salt
For the salad:
1 tsp dijon mustard
2 tsp honey
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 T rice wine vinegar (unseasoned)
2 T orange juice (from about half a small orange)
1/4 C extra virgin olive oil
1 bunch kale, de-ribbed and shredded (preferably lacinato*)
1 small head radicchio, cored and shredded
1 small head endive, cored and shredded
In a blender or food processor, pulse the bread 10-12 times, until you have irregular crumbs (the largest should be about the size of a chickpea, the smallest will be very fine).
In a medium skillet set over medium-low heat, melt the butter. Add the breadcrumbs and 1/2 tsp kosher salt. Stir to coat the breadcrumbs in the butter and cook, stirring occasionally for 12-15 minutes, or until they turn a deep golden brown*. Remove from heat and set aside.
In a small bowl whisk together the mustard, honey, salt, pepper, vinegar, and orange juice until combined. Slowly stream in the olive oil, while whisking constantly, until all oil is incorporated and the dressing thickens slightly.*
In a large bowl, combine the greens and the dressing tossing to combine and gently massaging the kale with your hands.
Serve the salad, sprinkling generously with the buttered breadcrumbs.
*Curly kale is also fine, but will need a little bit more massaging than the lacinato (or dinosaur) variety.
*The breadcrumbs will take a little longer to toast than you might think, but resist the urge to walk away – they know and will burn the moment you leave the room. If you go the storebought route re: breadcrumbs, that’s fine, just make sure to buy panko.
*You can also make the dressing in a jar – just combine all ingredients, pop on a lid, and shake aggressively.
Keywords: winter slaw, bitter greens, make ahead salad, winter salad