15 minutes
A refreshing and zesty salad featuring Tuscan kale, pecorino cheese, and a lemony dressing, topped with crunchy homemade breadcrumbs.
Tuscan Kale, stems removed, leaves sliced into 3/4-inch ribbons
cups
Country Bread, toasted, pulsed into coarse crumbs
slices
Garlic, minced to paste
cloves
Pecorino, finely grated
cups
tablespoons
0 juice of
teaspoons
teaspoons
to taste
1. Kale Prep
Discard the bottom 2 inches of the kale stems. Slice the remaining kale, including the ribs, into 3/4-inch ribbons. You should have about 4 to 5 cups. Place the kale in a large bowl.
2. Breadcrumb Toasting
If using bread, toast until golden on both sides. Tear into small pieces and pulse in a food processor to form coarse crumbs.
3. Garlic Paste
Create a paste with the garlic using a mortar and pestle or the back of a knife; transfer to a small mixing bowl.
4. Dressing Mix
To the garlic paste, add 1/4 cup pecorino cheese, 3 tablespoons olive oil, lemon juice, kosher salt, red pepper flakes, and black pepper. Whisk until combined.
5. Dress Salad
Pour the dressing over the kale and toss thoroughly to ensure the leaves are well coated. The dressing will be thick and require ample tossing.
6. Rest and Garnish
Allow the salad to sit for 5 minutes to let the flavors meld. Serve topped with breadcrumbs, extra pecorino cheese, and a drizzle of olive oil.
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