Raw Tuscan Kale Salad

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 11 minutes

재료

1 bunch Tuscan kale (for ex: black or lacinato)

2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 garlic clove

1/4 teaspoon kosher salt, plus a pinch

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 one lemon (scant 1/4 cup or ~50ml)

1/8 teaspoon red pepper flakes

Freshly ground black pepper to taste

방향

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

Let the salad sit for 5 minutes (more if you’d like the kale to lose more structure), then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

영양 정보

• 칼로리: 163 kcal
• 지방 전체: 13 g
• 포화 지방: 3 g
• 불포화 지방: 9 g
• 콜레스테롤: 7 mg
• 나트륨: 320 mg
• 탄수화물 전체: 9 g
• 식이섬유: 1 g
• 총 당류: 1 g
• 단백질: 4 g