Raw Tuscan Kale Salad
I’m late to the posting on this one…about a year late, seeing as kale was in season when I
made this. Raw kale salads popped up a lot last year, and after a friend raved about one she had, I decided to try this recipe. The salad is addictive…perhaps that’s from all the cheese and garlicky breadcrumbs in it, but nevertheless, it’s good. One thing to note, you really need to use Tuscan kale for this (also call lacinato or dinosaur kale), because run of the mill kale will be far to tough and bitter. Tuscan kale has slightly softer and less bitter leaves, plus a beautiful texture. This recipe comes from Melissa Clark via 101 Cookbooks. It will make 2 large salads or 4 small.
1 bunch Tuscan kale (or lacinato or dinosaur)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 t kosher salt, plus a pinch
1/4 c grated pecorino cheese, plus adiitional for garnish
3 T extra-virgin olive oil
Freshly squeezed juice of one lemon
1/8 t 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 and place in a large bowl.
Toast the bread until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs.
Using a mortar and 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.