Simple kale salad

Thinly sliced kale, a little garlic, lemon, olive oil and cheese and a kick of crushed red pepper flakes make the most delicious, simple kale salad.

I want to love kale. For Dawn. She’s the director of my CSA at Dreyer Farms, refers to herself as our farm-acist. (She’s healthy AND funny!) But kale, especially the curly kind, has been a tough one for me to love. The first kale success was this other rather famous kale salad which is fabulous in the Fall with chunks of roasted butternut. But it’s May, not exactly butternut season. And so this kale salad found it’s way into my bowl for lunch yesterday. Folks, I love kale. More specifically, this kale salad.

So first and foremost, I take no credit for it. It’s from my current fave cookbook Six Seasons by Joshua McFadden. The guy is pretty much a genius with fresh veggies. Second, it’s stupidly easy. The ingredients are things you use every day: garlic, lemon, olive oil, a little cheese. Third, it’s takes about 5 seconds to make. And fourth (and maybe I saved the best for last), it’s good leftover. Leftover salad??? Yup. That works for my schedule.

So keep the kale coming Dawn! I promise I won’t swap my kale this summer thanks to this simple kale salad! (Well I won’t swap all of it… hee hee)

And here’s my hack for this one: I didn’t feel like making fresh dried breadcrumbs, but I had some homemade croutons I’d made over the weekend. I put a few in a bag and smashed them with my rolling pin. The result: dried breadcrumbs. 🙂

Simple kale salad

 

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Prep time

10 mins

Total time

10 mins

 

Thinly sliced kale, a little garlic, lemon, olive oil and cheese and a kick of crushed red pepper flakes make the simplest - and most delicious - kale salad.

Author: adapted from Six Seasons by Joshua McFadded

Recipe type: Salad

Cuisine: American

Serves: 2-4servings

Ingredients

• 1 bunch kale, thick ribs cut out
• 1⁄2 small garlic clove
• 1⁄4 cup finely grated Pecorino Romano or Parmesan cheese, plus more to finish
• Extra-virgin olive oil
• Juice of 1 lemon
• 1⁄8 teaspoon dried chile flakes
• Kosher salt and freshly ground black pepper
• 1⁄4 cup dried breadcrumbs

Instructions

1. Place a few kale leaves in a pile and roll them up. Slice crosswise into thin strips about 1/16 inch thick. Pile into a bowl and repeat with remaining kale.
2. Place the garlic and a pinch of salt in a mortar and mash with a pestle to a paste. Scrape into a small dish. Add the cheese, lemon juice, a good glug of olive oil, red pepper flakes, and a few grinds of pepper. Whisk together.
3. Pour dressing over the kale and toss. Use your hands to make sure the dressing really coats the kale. Let sit for about 5 minutes. Taste and add more lemon, salt or pepper to taste.
4. Top with the breadcrumbs and a bit more cheese.

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