Today’s Blog Post is brought to you by my dear friend Brittani.
She found this great recipe for a Raw Tuscan Kale Salad online from 101cookbooks, but made the recipe much easier to follow while changing it up a bit. She made it for a group of us this past weekend and it was a definite hit.
Raw Tuscan Kale Salad
1 bunch Tuscan kale (for example black or lacinato—I couldn’t find either of these at our grocery store so I used a combination of red kale and regular kale…organic if you can)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
½ garlic clove (I like to use 1 whole clove)
¼ teaspoon kosher salt, plus a pinch
¼ cup (or small handful) grated pecorino cheese, plus additional for garnish (parmesan works too)
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (I used 2 lemons for a larger salad)
1/8 teaspoon red pepper flakes (I used more)
Freshly ground black pepper to taste
Kale – remove the thick stems from the kale and wash well—a salad spinner works excellent. Either cut or rip the kale into bite-size pieces and put in a big bowl.
Breadcrumbs – if you don’t already have homemade breadcrumbs (who really does?), then lightly butter two slices of “country bread”. I used a fresh ciabatta. Put the bread in the oven on 400 for approximately six minutes on each side—or until the bread is hard and crispy, but not burnt. Let the toast cool then pull it into smaller pieces to put inside a food processor, blender, Ninja, etc. Pulse the toast until you have coarse breadcrumbs.
Dressing – finely chop the garlic and then use the back of the knife to mash it into a pasty consistency, while adding a little salt (the salt will help break down the garlic). Mix the garlic/salt paste in a small bowl with the olive oil, cheese, lemon juice, red pepper flakes, and freshly ground black pepper.
Put it all together – pour the dressing over the kale and using a tongs mix it well, really working the dressing into the coarse kale. Let the salad sit on the kale for about five minutes to let the flavors settle and the kale soften. Top with the breadcrumbs, and garnish with extra cheese and a drizzle of olive oil (optional).
Enjoy – Get ready for an intense, yet light and fresh flavor that will have you craving it until the next time you make it!
Wishing you some Salad Inspiration!
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