My sister Mary sent me this recipe last week raving about how good it was. It was so good she made it twice in one week. With that kind of hype, I couldn't wait to try it. Much to Brad's disappointment I made it for dinner on cinco de mayo (he obviously wanted something a little more festive) and I could tell he wasn't too excited about it. He couldn't hide how much he like it when he went back for seconds though. I cannot tell you how delicious this is! We made again to bring to my sister Jenna's for a Mother's Day cookout and I'm already dreaming of when I'll make it again. So quick & easy, so fresh & crisp, so satisfying, so summer-y. Yum yum! This will definitely be a staple meal for us this summer, hopefully with some kale from our garden!
crispy raw kale salad1 bunch kale (any kind, we tried the curly kale the 2nd time)
2 thin slices bread
1 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup grated Parmesan cheese
3 tablespoons extra-virgin olive oil
Freshly squeezed juice of one lemon & zest
a dash red pepper flakes (to taste)
Toast bread slices in the oven (at 350 degrees or so) until golden brown and crispy. Pulse toast in a food processor to make small crumbs.
In a food processor, combine the olive oil, garlic, lemon juice, and 1/2 of the cheese. Add to a large bowl and toss with the kale until leaves are completely coated. Add, bread crumbs, zest, red pepper flakes, remaining cheese and salt to the kale and toss a few more times. Serve immediately or refrigerate.
recipe courtesy of keepitsimplefoods.com