Raw Tuscan Kale Salad with rainbow lacinato kale

Ingredients:

• 1 bunch Tuscan kale (approx. 5 oz. or 5 cups)
• 1 clove garlic
• ¼ tsp kosher salt
• ¼ cup Parmesan or Pecorino cheese
• 3 Tbsp extra virgin olive oil
• ¼ cup lemon juice (approx. 1 lemon)
• ⅛ tsp red pepper flakes
• Ground black pepper
• 2 handfuls of coarse breadcrumbs

 Directions:

1. Trim the bottom few inches off the kale stems and discard. Slice the kale into ¾ inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
2. Mince the garlic and ¼ teaspoon of salt into a paste in a small bowl. Add cheese, oil, lemon juice, pinch of salt, pepper flakes, and black pepper. Whisk for 2 minutes to combine.
3. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).
4. If making homemade breadcrumbs, toast bread until golden brown and dry throughout, then crumble.
5. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

 Estimated Calories:

• 675 calories for the whole salad
• 338 calories for half the salad
• 169 calories if divided into four servings

Recipe adapted from http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html