Raw Tuscan Kale Salad With Pecorino |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it. Ingredients:
1 bunch tuscan kale (also known as black or lacinato kale) |
1 slice bread, or |
1/4 cup homemade breadcrumbs (coarse) |
1/2 garlic clove, finely chopped |
1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish |
3 tablespoons extra virgin olive oil, more for garnish |
1 teaspoon lemon zest |
1 freshly squeezed lemon, juice of |
1/4 teaspoon kosher salt |
1/8 teaspoon red pepper flakes |
fresh ground black pepper, to taste |
Directions:
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and 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).
4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
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