Raw Tuscan Kale Salad with Parmesan

There’s been such a huge kale craze going around the food blogs recently, and I’ve been wanting to try so many different recipes, but every time I finally decide I’m going to, I can’t find any kale at the store! When we went to Wegman’s on Friday afternoon, I finally spotted a huge bag of pre-chopped, pre-washed kale, and I seized the opportunity to try some of these recipes I’ve been eying up for so long! Because today’s a study day, and I really don’t want to be in the kitchen any longer than necessary (and we’ve really eaten way too much food this weekend), I decided to start off with a kale salad.

I think I’m addicted. I understand the obsession with kale, now! This salad is so flavorful with the garlic and parmesan, and the extra kick from the chili pepper flakes is phenomenal. I just had a small bowl to test it out, but I think I might end up finishing this batch tonight..it’s that good.

I had a lone piece of Arnold’s High Fiber bread left over, so I toasted it in our new toaster (woo!) and just ripped it up into pieces, rather than process it like the recipe suggested. I liked it with the bigger pieces to make it feel a bit heartier!

Raw Tuscan Kale Salad with Parmesan

from In the Kitchen With a Good Appetite

serves 2-4

1 bunch kale (about 4-5 cups)

1 thin slice country bread or 1/4 cup coarse bread crumbs

1/2 garlic clove (I used a full clove..it’s definitely garlicky, so stick to the half if you aren’t a fan of too much garlic!)

1/4 t salt, plus a pinch

1/4 cup grated parmesan, plus additional (the recipe originally called for pecorino)

3 T extra-virgin olive oil

freshly squeezed juice of 1 lemon

1/8 t chili pepper flakes (or red pepper flakes)

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 the bread until golden on both sides. Tear it into small pieces and grind in a food processor until it forms coarse crumbs (or just use the torn pieces).
Using a mortar and pestle (or knife), pound the garlic and 1/4 t salt into a paste. Transfer the garlic to a small bowl. Add in the cheese, olive oil, lemon juice, pepper flakes, a pinch of salt and black pepper. Whisk to combine (it will be pretty thick).
Pour over the kale and toss to combine thoroughly. Make sure you do this well enough to coat all of the leaves; it’ll take some time since the dressing is thick. Let the salad sit for 5 minutes to an hour (the flavors develop more as it sits). Serve topped with the bread crumbs, extra cheese and a drizzle of olive oil.

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