I’m definitely not posting because I just posted about cake and I have a post on bacon peanut butter cookies coming. Nope! Not even. And not because swimsuit season is over and I’ve taken that a little too seriously (the overness, that is). See, as healthy as this salad is (so much dark leafy green!), it’s also really delicious. Especially if you eat it with a grilled cheese sandwich
It’s a simple concoction, too. The dressing is a simple combination–really lemony and bright. While the original recipe calls for the juice of one whole lemon, I think one half is enough. I’d try that first–you can always add more juice.
Kale builds a healthy, substantial, wholesome base. Breadcrumbs have crunch, the dressing is a little kick of brightness, and shaved Pecorino adds a nice salty/savory touch. And there are red pepper flakes–if you’re like me, you double down on that spicy business.
Topped with breadcrumbs! There you go. A sandwich on the side is kind of a must.
Raw Kale Salad with Lemon and Pecorino
(adapted from Melissa Clark’s In the Kitchen With a Good Appetite via 101 Cookbooks)
1 bunch kale
2 slices of rustic bread, or two handfuls homemade coarse breadcrumbs
1 garlic clove
Kosher salt, to taste
1/4 cup (or small handful) grated Pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of 1/2 lemon (or a whole lemon), to taste
1/2 to 1 teaspoon red pepper flakes, to taste
Freshly ground black pepper to taste
Remove the stems and tough ribs of the kale and discard. Slice the kale leaves into thin ribbons. If using the bread for the crumbs, toast it and cool until golden brown and dry throughout. Crush into coarse crumbs.
To make the dressing, mince the garlic, and combine in a small bowl with the 1/4 cup of cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper. Pour the dressing over the sliced kale leaves and toss to combine well. Serve salad topped with bread crumbs and additional cheese. And a sandwich.