This recipe will make anyone love a raw kale salad. This salad comes together quickly and uses simple, fresh ingredients that complement each other seamlessly. The recipe comes from our favorite author Joshua McFadden when he was on the hunt for a delicious seasonal winter salad.
1 bunch lacinato kale
1 garlic clove
¼ cup finely grated Pecorino Romano cheese
2 tablespoons extra virgin olive oil
1 lemon, juiced
⅛ teaspoon dried chili flakes
¼ cup dried breadcrumbs
Take the kale and remove the thick ribs. Roll the kale leaves into tight cylinders and using a knife to slice 1/16 inch ribbons. Set aside and let completely dry in a bowl
Mince the single garlic clove until it’s a paste and add to a small bowl. Add the pecorino cheese, olive oil, lemon juice, chili flakes, ¼ teaspoon salt, and plenty of black pepper, and whisk until combined.
Pour the dressing over the dry kale and toss until combined. Taste and adjust to your liking and set aside for about 5 minutes to let the kale soften.
Finally top off with the breadcrumbs, more cheese, and a drizzle of olive oil. Enjoy!