Tuscan Kale Salad with Pecorino
Makes 2 generous servings
(recipe slightly adapted from In the Kitchen with A Good Appetite by Melissa Clark)
- 1 bunch Tuscan Kale (aka black or lacinato)
- 1 thin slice country bread or 1/4 c. good, homemade coarse bread crumbs (leave in some thick bits!)
- 1 garlic clove
- 1/4 tsp. kosher salt, plus a pinch
- 1/4 c. finely grated Pecorino cheese, plus additional for garnish
- 3 Tbsp. extra-virgin olive oil, plus additional for garnish
- freshly squeezed juice of 1 lemon
- 1/8 tsp. red pepper flakes
- freshly ground black pepper to taste
Trim the bottom two inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.
Toast bread on both sides and tear it into small pieces. Grind in a food processor until the mixture forms coarse crumbs.
Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste. Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.
Pour the dressing over the kale and toss very well to combine thoroughly. Let the salad sit for 5 minutes, then serve topped with the bread crumbs & additional cheese.