Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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)



Step 1

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.

You'll also love

Review this recipe

Spicy Thai Kale Chips tuscan kale soup with quinoa