Eric’s Fabulous Kale Salad

Originally posted on 03/14/2014 in Friday “Homestyle” Potluck

kale-salad

1 Bunch of Tuscan Kale
2 Thin slices of country bread or two handfuls of homemade course breadcrumbs
½ Garlic clove
¼ Teaspoon kosher salt plus a pinch
¼ Cup of Pecorino cheese (plus a handful for garnish)
3 Tablespoons extra-virgin olive oil
Freshly squeezed juice of one lemon
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

One:
Trim the bottom few inches off the kale stems and discard. Place the Kale in a large bowl.

Two:
Toast bread until golden brown. Tear into pieces and place in food processor until it forms course crumbs.

Three:
Mince garlic and ¼ tsp of salt… add to small bowl. Add ¼ cup of cheese, 3 tablespoons of oil, lemon juice, pinch of salt, pepper flakes and black pepper. Whisk to combine.

Four:
Pour the dressing over the kale and toss well. The dressing will be thick and will need lots of tossing to coat the leaves.

 

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