This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
Ingredients
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½ cup extra-virgin olive oil
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¼ cup lemon juice
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3 cloves garlic, mashed
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½ teaspoon coarse salt
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Pinch red pepper flakes
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2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into ¼-inch shreds
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½ cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
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2 tablespoon whole wheat breadcrumbs, toasted
Directions
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In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
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Add grated cheese and breadcrumbs and toss.
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Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.