True Food Kitchen Tuscan Kale Salad

True Food Kitchen Tuscan Kale Salad

From Nathan Coulon

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)
½ cup freshly made bread crumbs from lightly toasted bread

Directions
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
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