This has definitely been the year of kale in our household. We can’t seem to get enough of it. My first obsession was Kale Chips, and I’ve since moved on to this Tuscan Kale Salad. It’s like the kale version of Caesar salad, but a really good homemade Caesar salad- think raw garlic, tons of fresh parm, and homemade breadcrumbs. If you met me in person and we were chatting about this salad, I would rant and rave and probably talk your ear off for a good 20 minutes about how amazing it is- it’s at that level of goodness. You need to make it right now, ok? Like really, you got it? Ok, great. Glad we’re on the same page. I’m implementing brute force from now on when it comes to telling you to make my recipes- just fyi.
Tuscan Kale Salad adapted from Shutterbean/ Melissa Clark
Makes 4 servings
- 8 cups (generally one large bunch) of kale cut into ribbon like pieces
- 1/4 of a baguette thinly sliced (or 2 slices good white bread)
- 1 clove of garlic, grated
- juice of 1 lemon
- 1/4 cup plus 2 T olive oil
- 3/4 cup grated parm and 1/2 cup parm shavings
- 1/2 tsp salt
- 1/2 tsp pepper
The marinade period: You should begin marinating the salad at least 4 hours prior to serving, but you could also do it overnight. To marinate, place the chopped kale in your serving bowl, squeeze in the juice from a quart of the lemon and pour in the 2 tablespoons of olive oil. Toss with your hands, massaging the leaves gently. Set aside.
Make the croutons: Toast the baguette until it’s nice and golden brown. Cut it into large rough chunks, reserving the bread crumbs too.
Make the dressing: Whisk together the lemon juice, olive oil, salt, pepper, garlic, and half the grated parm. Two hours prior to serving toss together the marinated kale, dressing, and bread crumbs. When ready to serve, top with shaved parm and a bit more salt and pepper.