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Simple Lacinato Kale Salad
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 Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 178 kcal
Ingredients
For the salad:
- 1 bunch lacinato kale (250-300 g), destemmed and chopped
- 1 1/2 tablespoons extra-virgin olive oil
- Juice of 1 lemon, plus more to taste
- pinch of dried chili flakes
- Sea salt and freshly ground black pepper, to taste
- 30 g finely grated parmesan cheese, plus more to garnish
For the breadcrumbs:
- 1 tablespoon extra-virgin olive oil
- 2 garlic clove, minced
- 1/3 cup panko bread crumbs (25 g)
- pinch coarse sea salt
Method
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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.
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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).
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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.
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Serve and enjoy!
Notes
- Panko breadcrumbs can be found in well-stocked supermarkets, Asian food stores or online.
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