Here’s my first recipe!! Some folks on Twitter were discussing kale today, and it reminded me of my friend Ericka Lutz’s awesomely delicous kale salad that she made for us one night. I used to be kind of kale-o-phobic, but this turned me into a true, true believer!
NOTE: It has to be the kind of kale that looks like this.
Ericka Lutz’s Raw Dino Kale Salad
This is adapted from a recipe I found in the New York Times. We sometimes get a CSA box — this is AMAZING with the Dino Kale (otherwise known as Black Kale, or Lacinto Kale or Tuscan Kale). Don’t try it with other kinds of kale, it will rip your guts out. THIS recipe will make you groan — in the GOOD way.
1 head organic Dino Kale
Juice of 1 Lemon (pref. Meyer)
½ clove garlic — crushed and chopped
3 TBS Olive Oil
pinch of red pepper flakes
¼ cup really good parmesan cheese plus more for garnish
1 slice really good toast made into bread crumbs
Wash kale and cut off bottom two inches of stem, then slice crossways very fine to make little shreds.
Combine finely grated parmesan cheese, lemon juice, olive oil, chopped garlic, salt, pepper, and red pepper in a bowl — pour over kale and let sit for 5 minutes.
Toast and grind bread.
Garnish salad with extra cheese and breadcrumbs.