kale salad with homemade dressing
I am obsessed with this kale salad. This week alone David and I have devoured tons of kale. This salad is so good that as we wait for the main dish to prepare we snack on the bowl of salad, stealing a leaf here and there until dinnertime. At the kitchen table, we pile the dark, leafy greens onto our plates and savor the flavors. Yes, we need to curb our excess binging on this salad but overall it is full of yummy green nutrients and a raw diet delight. And, I am happy this is our new snack instead of those pesky potato chips that seem to find their way into our cupboard. As I plop one leaf into my mouth at a time, I imagine preparing this treat for friends and families and contemplate when I could host my next dinner party to showcase this dish...
1 bunch of Kale
1/3 cup Olive Oil
Juice from 1 Lemon
4 garlic cloves diced
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1/3 cup of toasts bread crumbs (I use panko)
parmaggiano romano cheese
To Make: Toss the oil, lemon juice, and spices in to a large bowl. Tear the kale leaves off the stem, discard the stem, wash and toss into the bowl of dressing. Toss the salad together so that everything is evenly covered. Let kale and dressing sit at room room temperature for 10-30 minutes. In a small frying pan, add the garlic cloves, and 1/2 tablespoon of olive oil over low heat and saute until lightly browned and then add the bread crumbs and stir in until toasted. Once bread crumbs are a little brown (toasted) looking, toss into salad and mix together. Finally shake your desired amount of cheese onto salad and serve. Voila! AMAZING.