Serves 4 people
Kale is a form of cabbage within the species Brassica Oleracea and is a cousin to broccoli, cauliflower and Brussels sprouts. It is one of the most nutritious foods you can eat and has powerful antioxidant properties. It is also considered to be an anti-inflammatory. How wonderful that something so delicious is also so good for you!
Ingredients
2 bunches of organic Lacinato Kale (the dark curly variety)
½ c. fresh lemon juice
½ c. extra-virgin olive oil
1 minced garlic clove
pinch of red pepper flakes
fleur de sel or sea salt and fresh ground white pepper to taste
shaved Pecorino Toscano (or Pecorino Romano if Toscano is not available)
2 thick slices of artisan bread with the crusts trimmed off
Wash the kale leaves well and dry on a clean dish towel.
Trim crust from bread and then crumble bread slices onto a cookie sheet so that you have small crumbs of bread. Bake at 400 degrees for 5 minutes or until browned but not burned. Set on stove top to cool.
With a reamer, extract the juice of one or two lemons into a glass measuring cup until you have ½ cup. With your fingers or a small fork, remove seeds and large pulp. Add ½ cup of the best extra-virgin olive oil you have available to you, along with the minced garlic, red pepper flakes, and salt and white pepper to taste. Whip with a small whisk or a fork.
Thoroughly dry kale leaves, then slice ends off with a chef’s knife. Thinly slice kale leaves with chef’s knife and put in your serving bowl.
Just prior to serving, dress and toss kale with lemon vinaigrette. Garnish with the freshly toasted bread crumbs. With a regular vegetable peeler, shave large thin slices of Pecorino onto kale.
Enjoy your delicious, refreshing and exceptionally healthy salad!
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