Crunchy Cabbage and Kale Salad with Garlic Parmesan Vinaigrette
Ingredients
- 1 cup plain panko breadcrumbs
- 3 cloves garlic, 2 peeled and smashed and 1 finely grated
- 2 sprigs fresh thyme
- 2 tablespoons plus 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 small head red cabbage (about 2 pounds)
- One 5-ounce package curly kale leaves, cut into bite-size pieces
- 2 medium beets (any color)
- 3 tablespoons sherry vinegar
- 2 teaspoons honey
- 4 tablespoons finely grated Parmesan
- 1/2 cup sliced almonds, lightly toasted
- 1 cup shaved Parmesan
Instructions
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