Photo Credit: Bobbi Misiti
Ingredients
- 1 bunch tuscan kale (also known as black or lacinato kale)
- 1 slice bread, optional
- 1-3 garlic cloves, finely chopped
- 1/4 cup finely grated pecorino or parmesan cheese (plus more for garnish)
- 3 TBSP extra virgin olive oil
- 1 tsp lemon zest
- 1 freshly squeezed lemon, juiced
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- Fresh ground black pepper, to taste
Instructions
Remove ends and slice kale thinly. Place kale in a large bowl.
If using bread, toast it until golden on both sides (with butter or olive oil). Break it into small pieces and hand crumble or grind in a food processor until mixture forms coarse crumbs.
Chop or microplane the garlic and transfer to a small bowl. Add the cheese, oil, lemon juice & zest, salt, pepper flakes, and black pepper. Whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). I use my hands and rub the leaves with the dressing.
Let salad sit for 5 minutes minimum, the lemon “cooks” the kale leaves. This will be better if it has more time to sit and marinate.
Serve topped with bread crumbs, and additional cheese.
Notes:
Find high quality extra virgin olive oil here.
Excellent culinary salts are available from here.
High quality salts, herbs, spices, seeds and nuts can be found here.