Grilled Bread and Kale Salad With Red Onions, Walnuts, and Figs, From 'Heart of the Plate'

Grilled Bread and Kale Salad With Red Onions, Walnuts, and Figs, From 'Heart of the Plate'
12 Ingredients
  • 5–6 ripe figs
  • 1–2 tablespoons fresh lemon or lime juice
  • 1 3-ounce piece Parmesan cheese
  • 1 loaf ciabatta or sourdough baguette (fresh or day-old)
  • 1 large or 2 small bunches (1/2 pound total) lacinato kale
  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, cut in half and then into 1/4-inch slices
  • 1/4 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • A handful or two walnut halves, toasted and coarsely chopped
  • Black pepper
  • Lemon or lime wedges
Nutrition
511
26% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

35% 23

Saturated

29% 6

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 5

Carbs

21% 62

Carbs (net)

- 55

Fiber

24% 6

Sugars

- 18

Sugars, added

- 0

Protein

38% 19

Cholesterol

5% 14

Sodium

32% 762

Calcium

39% 390

Magnesium

19% 79

Potassium

12% 542

Iron

24% 4

Zinc

18% 2

Phosphorus

43% 304

Vitamin A

26% 238

Vitamin C

56% 51

Thiamin (B1)

55% 1

Riboflavin (B2)

38% 0

Niacin (B3)

28% 4

Vitamin B6

27% 0

Folate equivalent (total)

49% 198

Folate (food)

- 112

Folic acid

- 50

Vitamin B12

11% 0

Vitamin D

27% 4

Vitamin E

16% 2

Vitamin K

231% 277

Sugar alcohols

- 0

Water

- 148
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