Tuscan Kale Salad

Today was a gorgeous 42 degrees with the sun shining bright and a gentle warm breeze.  It felt wonderful after these past few icy cold days we’ve had.  It was nice to be able to get out and go for a long walk through town.  I think everyone else had the same idea, too!  This Tuscan Kale Salad was inspired by the warmth and in anticipation of summer days.

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Ingredients:

1 bunch of kale

1 garlic clove

1 tbs lemon juice

3 tbs extra virgin olive oil

1/2 tsp red pepper flakes

1/4 cup parmesan

2 thin slices rustic bread, toasted (about 1/4 cup ground up)

salt and pepper, to taste

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To roast the garlic clove, trim the stem and wrap loosely in tin foil.  Bake at 350 until soft, about 15 minutes.

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Toast the bread under the broiler until completely dry.  Break the toast into small pieces and grind it up in a food processor until fine-medium crumbs are reached.

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Remove the thick stems from the kale and chop the leaves into bite size pieces.  Place the leaves in a large bowl.

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Smash the roasted garlic with the back of a knife until it forms a paste.

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Mix together the garlic paste, lemon juice, olive oil, red pepper flakes, and parmesan in a small bowl.  Add salt and pepper to taste.

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Mix the dressing with the kale.

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The dressing is pretty thick so you might need to use your hands to incorporate it well.

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Top the salad with the toasted bread crumbs.

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