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Parmesan Crisp

Kale Chopped Salad With Pan-Roasted Portobello And Parmesan-Sesame Crisps

Viviane Bauquet Farre | Posted 04.22.2014 | Taste
Viviane Bauquet Farre

Kale leaves are a bit tough to eat raw, but chop them up and they suddenly become tender! Here the chopped kale is tossed with pan-roasted Portobello mushrooms that have also been cut in small pieces -- thus infusing every forkful of the salad with their robust flavor. The salad is then topped with savory bits of Parmesan and black sesame crisp.