Wednesday, June 6, 2012

Kale Salad with Parmesan Cheese

Kathleen discovered Kale not too long ago and we have made Kale chips many times. She found this recipe and made it one day. It was great!

Kale Salad with Parmesan Cheese

adapted from
Makes 2 generous servings

1 bunch  Kale
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 Parmesan 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.

1 comment:

  1. It is Food on Friday time at Carole’s Chatter. This week it is all about cheese. It would be great if you would link this post in to Food on Friday