Tuscan Kale Salad

I doubled up on the breadcrumbs here. Because who doesn’t like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute.

• 1 bunch Tuscan kale (for ex: black or lacinato)
• 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
• 1/2 garlic clove
• 1/4 teaspoon kosher salt, plus a pinch
• 1/4 (or small handful) grated pecorino cheese, plus additional for garnish
• 3 Tbs extra-virgin olive oil, plus additional for garnish
• Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
• 1/8 teaspoon red pepper flakes
• Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4 inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the m ixture forms coarse crumbs, or crumbs to your liking.

Using a mortor an pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves) let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.