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.
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
To roast the garlic clove, trim the stem and wrap loosely in tin foil. Bake at 350 until soft, about 15 minutes.
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.
Remove the thick stems from the kale and chop the leaves into bite size pieces. Place the leaves in a large bowl.
Smash the roasted garlic with the back of a knife until it forms a paste.
Mix together the garlic paste, lemon juice, olive oil, red pepper flakes, and parmesan in a small bowl. Add salt and pepper to taste.
Mix the dressing with the kale.
The dressing is pretty thick so you might need to use your hands to incorporate it well.
Top the salad with the toasted bread crumbs.