Tuscan Kale Salad

A lemony dressing turns leathery kale leaves into a delectable salad, so good that even teenagers are looking for the leftovers.

Yield: 4 servings
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  • 1 bunch(es) kale, Black or Lacinato works well
  • 1/2 clove(s) garlic
  • 1/4 teaspoon(s) salt
  • Juice of one lemon
  • 1/8 teaspoon(s) red pepper flakes
  • black pepper, fresh ground, to taste
  • 3 tablespoon(s) Pressed Olive Italian Herbs Olive Oil
  • 1/4 cup(s) Pecorino Cheese grated
  • 2 handfuls of good course breadcrumbs


  1. Trim the stems from the kale and discard. Slice the kale into ¾-inch ribbons, about 4-5 cups, place in a large bowl.

  2. Using a mortar and pestle or a knife, mince the garlic and ¼ tsp. salt into a paste.

  3. Transfer the garlic to a small bowl and whisk in the cheese, olive oil, lemon juice, pinch of salt, and peppers.

  4. Pour over the kale and toss very well until all leaves are coated. Let sit for 5 minutes.

  5. Serve with the bread crumbs, additional cheese, and a drizzle of olive oil.
December 2012

This recipe is a personal recipe added by PressedOlive and has not been tested or endorsed by MyRecipes.

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