Tuscan kale salad

  • Time None
  • Yield serves 4

Ingredients

    4-6 cups kale, loosely packed, sliced leaves of
    Italian black (Lacinato, "dinosaur," cavolo nero) 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

Preparation

    Whisk together lemon juice, olive oil, garlic, salt, 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.
Notes
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