Kale Salad With Peaches and Cornbread Croutons

Name: Kale Salad With Peaches and Cornbread Croutons
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1/2 teaspoon smoked paprika; 1/4 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); 1/2 small red onion, thinly sliced; 4 1/2 tablespoons extra-virgin olive oil; 3 tablespoons apple cider vinegar; 1 1/2 tablespoons coarse-grain Dijon mustard; 1 1/2 teaspoons honey; 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

By Alexa Weibel

Updated Aug. 26, 2021

Kale Salad With Peaches and Cornbread Croutons — Joel Goldberg for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.

Total Time: 20 minutes
Rating: 4(281)
Comments: Read comments

This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the cornbread crumbs bring serious flavor and texture. While they could be roasted in the oven, sautéeing them in a skillet allows you to better monitor their doneness, and turns the tiniest crumbs brown and extra crunchy while the larger pieces toast until golden but still tender. Sprinkle leftover croutons over salad greens, raw sliced tomatoes or any range of roasted vegetables.

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Ingredients

Yield:4 to 6 servings

For the Crispy Cornbread Crumbs

3tablespoons extra-virgin olive oil
½teaspoon smoked paprika
¼teaspoon onion powder
Kosher salt (Diamond Crystal) and black pepper
4 to 5ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups)

For the Dressing

½small red onion, thinly sliced
4½tablespoons extra-virgin olive oil
3tablespoons apple cider vinegar
1½tablespoons coarse-grain Dijon mustard
1½teaspoons honey

For the Salad

1pound curly kale, destemmed and torn into bite-size pieces (about 8 packed cups)
2large ripe peaches (or nectarines), halved, pitted and sliced into thin wedges
4ounces tender blue cheese, such as Gorgonzola, crumbled

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

281 user ratings

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Comments

BLT93 years ago

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.

Christine3 years ago

I had everything but gorgonzola cheese in the fridge but did have a wedge of ricotta salata. Very good

Lynda H.3 years ago

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.

TWW2 months ago

What I like most about this salad is that it fits easily in my disposal.

Suburban Nancy9 months ago

If you cook the crumble for 5 mins. at medium-high, it will burn. I turned down the flame to medium at 2 mins. and the crumbs burned at 4. Do not stir occasionally; stir regularly and keep a close eye on it after 2 minutes. Except for this faulty instruction, it's an excellent salad, with a nice interplay of flavors, textures and color.

Joan11 months ago

I tried this yesterday and was pleasantly surprised. I used what was at hand. I changed up the dressing by using Vidalia onion, lemon infused olive oil and lemon balsamic vinegar and half a peach. I blended it with the hand mixer til that emulsified. For the cornbread croutons i used ginger powder instead of onion. My homemade cornbread stood up well to the cast iron skillet. I'm no fan of blue cheese so i used feta. Very tasty.

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