NO FAIL KALE SALAD

NO FAIL KALE SALAD
NO FAIL KALE SALAD

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Juice of one lemon

  • 6

    tablespoons extra virgin olive oil

  • salt and freshly ground black pepper

  • red pepper flakes

  • 4 to 6

    loosely packed cups kale, preferably flat leaf purple kale - midribs removed and leaves thinly sliced

  • 2/3

    cup grated Pecorino Toscano cheese (Rossellino variety if you can find it or other flavorful grating cheese, such as Asiago or Parmigiano-Reggiano

  • 1

    small loaf ciabatta or other rustic bread, cut into 1 inch cubes (about one cup)

Directions

1. In a large serving bowl, whisk together the lemon juice, 4 tablespoons olive oil, garlic, salt and pepper to taste, and a generous pinch (or more , to taste ( of red pepper flakes. Add the kale and toss well. 2. Add two-thirds of the cheese to the serving bowl and tossagain. Let the salad rest for at least an hour. Yep, an hour--the dressing softens the sturdy kale to give it a more delicate romaine-like texture. 3. Preheat the oven to 400 degrees F. 4. Toss the bread in the remaining 3 tablespoons olive oil or use garlic-infused olive oil, if you have it. spread the bread cubes on a rimmed baking sheet. Toast in the oven for 7 minutes, until golden. Remove from the oven and cool on a plate lined with paper towels. 5. After the salad has rested, add the bread cubes, toss the salad again, top with remaining cheese and serve.

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