Sunday, January 20, 2013

THE Kale Salad

This is my amalgam of three different popular recipes for kale salad:

1 bunch kale, washed well and drained
2 handfuls panko
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated pecorino cheese, plus adiitional for garnish
4 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one large lemon (scant 1/4 cup)
Pinch of red pepper flakes
Freshly ground black pepper to taste

Cut the kale leaves away from the central ribs and discard the ribs. Slice the kale leaves into the thinnest possible ribbons. You should have 4 to 5 cups. Place the kale in a large bowl. Pour half the lemon juice over the kale and massage it in for a couple of minutes until it starts to wilt. Set aside.

Toast the panko until golden brown.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, the remaining lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, taste and adjust for seasoning and then serve topped with the bread crumbs, additional cheese, and a drizzle of oil. This is enough for maybe 6 people.

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