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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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Warm Kale Antipasto Salad

Course Healthy Salads
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Author Chef Maria Cummins

Ingredients

  • 2 each onions, red halved and sliced
  • 2 each eggplants, small halved lengthwise and sliced
  • 12 each baby bell peppers halved, any color
  • 1 pint Cherry Tomatoes halved
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 5 ounce kale or 8 cups chopped kale leaves
  • 1 head Romaine lettuce chopped
  • 2 tablespoons balsamic vinegar
  • 8 ounces crusty whole-wheat roll cubed *optional
  • 2 ounces pecorino romano cheese shaved

Instructions

  • 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.
  • 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.
  • 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.
  • Serve immediately.
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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