Tuscan Kale Salad with Pecorino and Chili-Lemon Dressing

1. Refresh Kale

Place the sliced kale in a large bowl. Add a pinch of salt to the bowl and massage the kale for about 30 seconds until it's tenderized.

2. Toast Bread

Preheat your oven to 180°C (350°F). Arrange the sliced bread on a baking sheet, drizzle it with olive oil and season with salt and pepper. Bake until crisp and golden brown, about 10-15 minutes. Keep an eye on them to ensure they don't burn. Once toasted, let them cool and then break them into bite-sized croutons.

3. Make the Dressing

In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, Dijon mustard, grated Pecorino Romano, a few grinds of black pepper, and a pinch of crushed red chili flakes. Shake vigorously until the dressing forms an emulsion. The mustard here acts as an emulsifier, which helps to bind the oil and lemon juice together for a creamy consistency.

4. Dress the Salad

In the bowl with the kale, add the parsley, and toasted bread croutons. Pour about a third of the dressing over the salad and toss gently to coat all the ingredients. The key is to dress the salad just enough without making it soggy, maintaining the crispness of the croutons and the freshness of the kale. Adjust the seasoning with salt or more dressing as needed.