Description
Robust Michael Symon’s Tuscan kale salad introduces Mediterranean flavors with zesty parmesan and crisp bacon. Crunchy greens and punchy dressing invite people to savor this simple yet sophisticated Italian-inspired dish you’ll want to devour again and again.
Ingredients
Scale
Main Ingredients:
- 1 bunch Tuscan kale (black or lacinato)
- 2 thin slices country bread, or 2 handfuls good, homemade coarse breadcrumbs
Cheese and Seasonings:
- ¼ cup (60 ml) grated pecorino cheese, plus additional for garnish
- ¼ teaspoon kosher salt, plus a pinch
- 1/8 teaspoon red pepper flakes
- Freshly ground black pepper to taste
Liquid and Flavor Enhancers:
- 3 tablespoons (45 ml) extra-virgin olive oil, plus additional for garnish
- 1 (50 ml) freshly squeezed lemon juice
- ½ garlic clove
Instructions
- Trim approximately 2-3 inches from the bottom of kale stems and discard. Slice kale into 3/4-inch (19 millimeters) wide strips, aiming for 4-5 cups. Transfer prepared kale into a spacious mixing bowl.
- If incorporating bread, toast until each side achieves a golden-brown color and becomes completely crisp. Slice into small cubes and process in a food processor until transformed into coarse breadcrumbs with desired texture.
- Create a smooth garlic paste by crushing 1 clove with 1/4 teaspoon (1.25 milliliters) of salt using a mortar and pestle or mincing technique.
- Combine crushed garlic in a small mixing bowl. Add 3 tablespoons (45 milliliters) olive oil, 1/4 cup (60 grams) grated parmesan cheese, freshly squeezed lemon juice, a pinch of salt, red pepper flakes, and freshly ground black pepper.
- Whisk ingredients thoroughly to create a uniform dressing. Massage dressing into kale leaves, ensuring complete and thorough coating. The dense dressing requires persistent tossing to distribute evenly.
- Allow salad to rest for 5-10 minutes, permitting kale to soften slightly. Sprinkle additional cheese, scatter toasted breadcrumbs, and drizzle extra olive oil before serving immediately.
Notes
- Toss kale immediately after dressing to prevent wilting and maintain crisp texture.
- Massage kale leaves gently with hands to break down tough fibers and enhance tenderness.
- Swap out regular bread for sourdough to add tangy depth to croutons.
- Store leftover salad without dressing to keep ingredients fresh and prevent soggy texture.
- Rinse kale thoroughly under cold water to remove any hidden dirt or grit.
- Prep ingredients ahead of time for faster assembly during busy weeknight meals.
- Customize salad by adding protein like grilled chicken or roasted chickpeas for extra nutrition.
- Use sharp parmesan cheese for a more intense, nutty flavor profile.
- Chop kale into bite-sized pieces for easier eating and better dressing distribution.
- Allow croutons to cool completely to maintain maximum crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 213 kcal
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg