Paul’s Kale Salad

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Paul Epsom prepares a healthy and delicious Kale Salad straight from the garden.
Kale Salad

This traditional Tuscan salad is made with strips of Italian black kale, fresh lemon flavors , extra virgin olive oil, crushed garlic, red pepper flakes, grated cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table.
Ingredients
4-6 cups kale, loosely packed, sliced leaves of Italian black kale, midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Instructions

  1. Whisk together lemon juice, zest, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

 

 

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