Here in the Northeast, local farmers have had a lot of difficulty bringing greens to market throughout this prolonged drought. So when I scored some kale at this week’s market, I wasn’t too particular whether or not it was Tuscan, Lacinto, or any other tasty variety; I was just happy to be able to purchase some locally grown greens!
This tasty salad comes from Melissa Clark, a contributor to the New York Times Cooking Column. The original recipe can be found here and downloaded from the Times on the web. The only change I would make is a personal one: both of us found the lemon juice a bit overpowering. Our adjustment would be to use the juice of half a lemon, but keep all the other proportions the same.
- 1 bunch Tuscan kale (or any other variety you enjoy)
- 1 slice country bread OR 1/4 cup homemade bread crumbs (coarse)
- 1/2 garlic clove, finely chopped
- 1/4 cup finely grated pecorino cheese, more for garnish
- 3 TBSP extra virgin olive oil (more for garnish if desired)
- Freshly squeezed juice of 1 lemon (see above suggestion to halve this amount)
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- Freshly ground black pepper, to taste
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle OR with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 TBSP oil, lemon juice, salt, pepper flacks and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.