Tuscan kale salad

By sanmo_babe

Ingredients

• 4-6 cups Kale, loosely packed, sliced leaves
• of Italian black (Lacinato, “dinosaur,” cavolo nero)
• midribs removed
• Juice of 1 Lemon
• 3-4 T 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 2

Preparation

Step 1

Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.