Dino (Tuscan) Kale Salad

Posted in Recipes

1 bunch Dino/Tuscan Kale                    ¼ cup coarse bread crumbs
½ garlic clove, finely chopped                    ¼ cup grated Parmesan cheese
3 tablespoons olive oil                    1 lemon, freshly squeezed juice
¼ teaspoon kosher salt                    1/8 teaspoon red pepper flakes
Freshly ground pepper, to taste

Trim the bottom 2 inches off the kale stems and discard. Slice the kale, including the ribs, into ¾ inch wide ribbons. You should have 4 to 5 cups. Place the kale ribbons in a large bowl.

Using a mortar and pestle or the back of a knife, pound the garlic into a paste. Transfer the garlic to a small bowl. Add the cheese, olive oil, lemon juice, salt, pepper flakes and black pepper and whisk to combine. Pour the dressing over the kale and toss very well to thoroughly combine with the leaves. The dressing is thick and needs lots of tossing to coat the leaves.

Let the salad sit for 5 minutes, then served topped with bread crumbs, additional cheese and a drizzle of olive oil.

This recipe was adapted from The New York Times.com.

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