Eric’s Fabulous Kale Salad

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


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

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

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

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.

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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