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.

P1230385 b


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

P1230307 a

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

P1230338 a

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.

P1230333 a

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

P1230325 a

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

P1230340 a

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

P1230344 a

Mix the dressing with the kale.

P1230350 a

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

P1230370 a

Top the salad with the toasted bread crumbs.

P1230382 b


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s