This will probably be the last of the recipes from this year’s soup party. This month is flying by and I haven’t even talked about the cake for my son’s birthday party yet. I gotta keep this train moving.
In addition to the soups, I mentioned we had side dishes. There were my rolls, desserts and also a kale salad. My good friends at Pizza Your Face were kind enough to pass on this recipe after I first had the dish at their annual soup party some time back.
It’s a cross between having your kale and embracing the garlicky zip of a Caesar salad. While I imagined the hearty leaves of kale would be tough, the lemon in the dressing did nicely to soften them up a bit. And while taking on an entire bunch of kale from the supermarket seems like overkill, this salad can hold up in the refrigerator for up to a week without getting slimy.
And my toddler loves it. So, you know, there’s that. Seriously, next time you see him say, “kale.” I would bet you dollars to donuts that he’ll smile.
Raw, but Tender, Kale Salad adapted from 101 Cookbooks
- 1 bunch Kale
- 1/2 cup coarse breadcrumbs (homemade is best, but not mandatory)
- 1 garlic clove
- 1/4 cup of grated cheese (pecorino, parmesan)
- 3 Tbsp olive oil
- juice of 1 lemon (about 1/4 cup)
- 1/4 tsp plus a pinch of salt (coarse if you have it)
- black pepper to taste
- Remove center stem from kale by folding leaves in half and ripping leaves away from stem, slice leaves into ribbons. Wash and dry thoroughly and place in large bowl.
- Smash and mince garlic using a pinch of salt as an abrasive to help break it down. Move to jar or plastic food container that has a lid. Add oil, cheese, lemon juice and black pepper. Shake vigorously to emulsify dressing.
- Toss dressing with kale. Top with breadcrumbs and additional cheese, if desired.