Description
Michael Symon’s tuscan kale salad blends rustic italian ingredients with fresh, crisp greens. Parmesan shavings and lemon vinaigrette create a simple yet sophisticated dish you’ll savor with every refreshing bite.
Ingredients
Scale
- 1 bunch Tuscan kale (black or lacinato)
- 2 slices country bread, or 2 handfuls coarse breadcrumbs
- ¼ cup (60 ml) pecorino cheese, plus additional for garnish
- 3 tbsps (45 ml) extra-virgin olive oil, plus additional for garnish
- 1 (50 ml) lemon juice, freshly squeezed
- ½ garlic clove
- ¼ tsp kosher salt, plus a pinch
- 1/8 tsp red pepper flakes
- Black pepper, freshly ground, to taste
Instructions
- Prep Kale: Trim tough stem bottoms and slice kale into 3/4-inch wide strips, transferring to a large mixing bowl.
- Bread Transformation: Toast bread until golden and crisp, then pulse in food processor to create rustic breadcrumbs with varied texture.
- Garlic Infusion: Crush garlic with salt using mortar and pestle to create an aromatic paste, releasing intense flavors.
- Dressing Creation: Whisk olive oil, parmesan, lemon juice, salt, red pepper flakes, and black pepper in a small bowl until harmoniously blended.
- Salad Assembly: Massage dressing into kale leaves, ensuring complete coverage and allowing ingredients to meld for 5-10 minutes, which tenderizes the robust greens.
- Final Flourish: Garnish with additional parmesan, scattered breadcrumbs, and a delicate olive oil drizzle just before serving to maintain crisp elements and maximize flavor profile.
Notes
- Massage Technique: Deeply work the dressing into kale leaves using your hands to break down tough fibers and enhance flavor absorption.
- Breadcrumb Optimization: Toasting bread until golden and crisp creates a crunchy texture that elevates the salad’s overall eating experience.
- Garlic Paste Precision: Crushing garlic with salt helps release more intense flavors and creates a smoother, more integrated dressing.
- Resting Period: Allowing the salad to sit for 5-10 minutes softens the kale’s robust texture, making it more tender and palatable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 296
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg