Il Buco-Style Kale Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

Croutons:

1/4 cup olive oil

1 tablespoon finely minced garlic (about 2 cloves)

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 grated Parmigiano-Reggiano cheese

4 cups cubed (1 inch) day old bread

Dressing:

1/3 cup extra-virgin olive oil

1/4 fresh lemon juice

1 teaspoon salt

1/2 ground black pepper

dash of red wine vinegar

Salad:

Salt

1 1/2 pounds of kale

1/2 freshly grated Parmigiano-Reggiano cheese

1/4 teaspoon ground black pepper

Directions

Make the Croutons: Preheat the oven to 350

In a large bowl, whisk together the oil, garlic, salt, pepper, and Parm. Add the bread and toss to coat. Transfer to a baking sheet and bake until golden, 20 to 22 minutes. Remove from the oven and cool.

Make the Dressing: In a small bowl, whick together the oil, lemon juice, salt, pepper, and red wine vinegar. Set aside.

Prepare the Salad: Bring a large pot of well-salted water to a boil. Fill a large bowl wiht ice and water. Throw the kale into the boiling water in batches, unitl it turns bright green, about 5 seconds, then remove with tongs or a slotted spoon and place in the ice water bath. Dry the kale really well in a salad spinner or between laters of paper towels. Tear the kale leaves off the tough stalks, cut the leaves into 2-inch pieces, and transfer to a salad bowl.

Add the dressing to the kall and toss well. Add half the Parm and toss well, so the cheese makes the dressing seem almost creamy. Toss with half the croutons. Top the salad with the rest of the cheese and croutons. Season with salt and pepper, if desired.