Tuscan Kale Salad with Gorgonzola Croutons
Food & Wine Magazine, Nov 2019, p. 60
Only the croutons = 5 stars
Overall, we weren't fans of this recipe. It was... eh and salty! Granted, we didn't make the recipe as written because 1) I don't like turnips at all and 2) Kale is hard to eat in a salad (it's rough) so we used mixed greens instead. The only piece of this recipe that I would make again is the croutons, but I need to remember to only make 1/2 a recipe of the croutons -- it makes a ton!
Crouton Ingredients: Gorgonzola cheese, rye bread, butter, extra-virgin olive oil
Tips:
- As noted above, make just 1/2 the amount of croutons
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