- 1 bunch tuscan kale (also known as black or lacinato kale)
- 1 slice bread
- 1/2 garlic clove, finely chopped
- 1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese (plus more for garnish)
- 3 TBSP extra virgin olive oil
- 1 tsp lemon zest (optional)
- 1 freshly squeezed lemon, juiced
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- Fresh ground black pepper, to taste
Tear kale off stems, and tear into small pieces. Place kale in a large bowl.
If using bread, toast it until golden on both sides (with butter or olive oil). Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
Chop or microplane the garlic and transfer to a small bowl. Add the cheese, oil, lemon juice & zest, salt, pepper flakes, black pepper and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). I use my hands and rub the leaves with the dressing.
Let salad sit for 5 minutes minimum, the lemon “cooks” the kale leaves. This will be better if it has time to sit and marinate.
Serve topped with bread crumbs, additional cheese and a drizzle of oil.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.
High quality salts, herbs, spices, seeds and nuts can be found here.
If you’re in South Central PA, you can get sourdough bread from McGrath’s. It is a local bakehouse in Mechanicsburg that makes bread right! They use unhybridized local ancient grains, mill the grains themselves right before the make the bread and all their breads are real sour dough (no added yeast in anything!). They have several drop off locations, Cornerstone Coffee house is one of them, so is radish and rye at the Broadstreet Market, https://mcgrathsbakehouse.com