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Warm Kale Antipasto Salad
Warm Kale Antipasto Salad
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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.
  2. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the roasted vegetables and toss.
  3. Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
  4. Serve immediately.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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