Ingredients:
2 bunches lacinato/dino kale, stems removed
1 garlic clove, peeled and minced
½ cup extra virgin olive oil
¼ cup lemon juice (about 2 lemons)
½ tsp. salt
¼ cup plain bread crumbs (optional)
1/4 – 1/2 cup finely grated Parmesan cheese OR nutritional yeast (optional)
Equipment:
Cutting board
Kitchen knife
Large bowl
Measuring cups and spoons
Jar with lid OR container for dressing
Directions:
- Wash and prepare the produce by removing stems, slicing, peeling or mincing them as noted in the ingredients list.
- Stack a few kale leaves at a time atop one another, roll into a cylinder and then cut into strips and put in a large bowl.
- Prepare the dressing by combining the olive oil, lemon juice, garlic and salt in a jar with a lid (or another container) and shake or mix thoroughly.
- Pour the dressing over the kale and toss well to completely cover the leaves. You can also use clean hands to massage the dressing into the leaves.
- Let salad sit for at least 5 minutes so that the lemon juice can tenderize the kale leaves. Sprinkle with the bread crumbs and cheese and toss to mix.
Note: This salad stores well in the fridge, so make extra and take it for lunch tomorrow!