Kale Salad with Parmesan Cheeseadapted from http://www.shutterbean.com
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.