Raw Kale Salad, NY Times and Squirrel Style
Got this recipe from a friend who works at the NY Times. And, because I didn't have all the ingredients, I improvised - my improv is in italics.
1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse) I used breadcrumbs from a canister. Italian-style pre-seasoned
1/2 garlic clove, finely chopped A spoonful, minced from a jar
1/4 cup finely grated pecorino cheese, more for garnish used parmesan/romano
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon a healthy splash of bottled lemon juice
1/4 teaspoon kosher salt omitted, because cheese made it plenty salty
1/8 teaspoon red pepper flakes omitted, because, echhh
Freshly ground black pepper, to taste.
1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. mortar and pestle? Whatever, NY Times! Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 5 even more delicious after 7-8 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Yield: 2 to 4 servings. I ate the whole bowl for dinner. The totally killer garlic breath will be worth it.