Kale Salad with Buttermilk Dressing

Ingredients

• 1 Bakery sourdough loaf
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, divided
• 1 cup cherry (or grape) tomatoes, halved
• ½ small red onion, thinly sliced
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon Italian parsley, finely chopped
• ¼ teaspoon pepper
• 1 teaspoon garlic spice paste
• 2 tablespoons lemon juice
• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ cup buttermilk
• 1 bag fresh baby kale salad greens (5-6 oz)

Steps

1. Preheat oven to 400°F. Cut bread into 1-inch cubes (about 3 cups). Combine in large bowl: bread cubes, oil, and ¼ teaspoon salt until well blended.
2. Arrange bread on baking sheet in an even layer. Bake 10–12 minutes, turning halfway, or until golden. Let stand to cool.
3. Halve tomatoes and slice red onion. Chop chives and parsley; place in small bowl with garlic, Dijon, mayonnaise, sour cream, lemon juice, buttermilk, pepper and remaining ½ teaspoon salt, whisk until smooth.
4. Place salad greens in a large bowl; top with tomatoes, onion, and croutons. Drizzle with dressing. Serve.