Tuscan Kale Salad

By Aryero

Ingredients

• 4-6 cups kale, loosely packed, sliced leaves of Italian black midribs removed
• juice of 1 lemon
• 3-4 tablespoons extra-virgin olive oil
• 2 cloves garlic mashed
• salt & pepper to taste
• hot red pepper flakes, to taste
• 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
• 1/2 cup freshly made bread crumbs from lightly toasted bread

Details

Servings 4

Preparation

Step 1

1. Whisk together lemon juice, olive oil garlic salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

2. Pour over kale in serving bowl and toss well.

3. Add 2/3 of the cheese and toss again.

4. Let kale sit for at least 5 minutes. Add bread crumbs toss again, and top with remaining cheese.