Oh kale, why are you so good? It’s good in pastas, soups, braised, sautéed, baked & raw! I always like to find new kale recipes and am glad I found this recipe for raw Tuscan kale salad… it’s super easy to throw together and also so yummy. I could probably eat like 5 bowls of this. It’s cheesy, tangy, crunchy & has a bit of a kick from the red pepper flakes. I tried with grated parmesan cheese too and it was good so either cheese works. It’s a great side dish or main course salad.. try it, you’ll like it! 🙂
Recipe for Raw Tuscan Kale Salad courtesy of:
1 bunch Tuscan kale
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon 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. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it 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, or crumbs to your liking.
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.