KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS

Kale Salad With Peaches and Cornbread Croutons image

Provided by Alexa Weibel

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

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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

Steps:

Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and 1/2 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.)
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.
Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with 1/2 teaspoon salt and 1/4 teaspoon pepper. (You should have 3/4 cup dressing.)
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.
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.