Ingredients
- 1/4 cup Fresh Lemon Juice
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Ground Black Pepper
- 3 cloves garlic minced or crushed
- 1 pinch red pepper flakes optional
- 2 bunches Kale 14 oz. bunches, preferrably Tuscan
- 1/2 cup Italian Bread Crumbs lightly toasted
- 1/2 cup Grated parmesan or Romano cheese
- 1/2 cup Shaved Parmesan or Romano Cheese optional
Servings:
Instructions
- In a glass mixing bowl or large measuring cup, add the olive oil, lemon juice, salt, pepper, garlic, and red- pepper flakes. Mix with a whisk until well blended.
- Place Kale in large salad bowl. Add ½ of the salad dressing and toss well until Kale is coated. Add additional dressing to taste. Place Kale aside for 30-60 minutes to allow the dressing to soften the Kale and be absorbed.
- While Kale is resting, place the breadcrumbs in a small frying pan. Turn heat to medium and toast the breadcrumbs. Turn continually to prevent burning, 1-2 minutes. When lightly toasted remove from the heat and set aside to cool.
- Using a vegetable peeler shave Parmesan or Romano cheese into 1-2 inch strips.
- When ready to serve, add the Parmesan to the Kale and toss well. Add breadcrumbs and toss well. Top with shaved Parmesan and serve.