Tuscan lacinato kale salad made with a simple and delicious mixture of parmesan, lemon juice, olive oil, chili flakes and crispy garlic panko breadcrumbs.
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings4
Calories178kcal
AutorElle
Ingredients
For the salad:
1bunch lacinato kale (250-300 g), destemmed and chopped
1 1/2tablespoonsextra-virgin olive oil
Juice of 1 lemon,plus more to taste
pinchof dried chili flakes
Sea salt and freshly ground black pepper,to taste
30gfinely grated parmesan cheese,plus more to garnish
For the breadcrumbs:
1tablespoonextra-virgin olive oil
2garlic clove,minced
1/3cuppanko bread crumbs(25 g)
pinchcoarse sea salt
Method
Transfer the kale to a large serving bowl and using your hands massage with 1/2 tablespoon olive oil and pinch of salt for a few minutes until all the leaves are coated.
Add the remaining 1 tablespoon olive oil, plus the lemon juice, parmesan, chili flakes, salt, and pepper; toss well to combine (or use hands again). Let stand 5 minutes. Taste and adjust seasoning with more lemon juice, salt, pepper and/or chili flakes. Let the salad sit for about while you prepare the breadcrumbs. (This gives the kale leaves a chance to further soften).
To prepare the bread crumbs, in a small non-stick skillet heat olive oil over medium to medium-high heat, add the garlic and cook until fragrant, 1 to 2 minutes. Then add the panko breadcrumbs and cook, stirring continuously, until golden browned, about 2 minutes. Season with salt. Remove from the heat and toss half of the breadcrumbs with the salad. Garnish with remaining on top, plus a little more parmesan, if desired.
Serve and enjoy!
Notes
Panko breadcrumbs can be found in well-stocked supermarkets, Asian food stores or online.