Admittedly, I practically ripped this recipe straight from 101cookbooks.com (with very few modifications). So please don’t think I’m this clever or inventive. I made it the other night to serve up with the pumpkin ravioli we had for dinner and it really hit the spot. This is a wonderful side dish for everyday meals or to take to events, picnics, parties, etc. It’s also a great way to introduce a newbie to the wonders of kale because it’s mild and eats just like a regular salad. You could even turn this salad into a main dish by adding tofu or egg (or by just eating a bit more!). It would be perfectly easy to take to work as well because kale doesn’t get soggy like lettuce. I guess this is pretty much the best salad ever.
1 bunch of kale (any kind will do) washed and chopped into ribbons
2 small slices of bread or a couple of small handfuls of good breadcrumbs
1 clove garlic
a few good glugs of olive oil (three or so tablespoons)
juice and zest of one small lemon
1 tsp salt
a dash red pepper flakes (to taste)
1/4 cup fresh grated pecorino romano or parmesan cheese
Toast bread slices in the oven (at 350 degrees or so) until golden brown and crispy. Pulse toast in a food processor to make small crumbs (or, if you prefer larger breadcrumbs, cut the toast by hand to the size you like). In a food processor, blender, or using an immersion blender, combine the olive oil, garlic, lemon juice, and 1/2 of the cheese. Add to a large bowl and toss with the kale until leaves are completely coated. Add, bread crumbs, zest, red pepper flakes and salt to the kale and toss a few more times. You can place the salad in the fridge to chill for a bit if you prefer cold salads. Otherwise, serve immediately.
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