Kale Salad

 
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This recipe was shared with us by April from a book by Joshua McFadden (Six seasons- A new way with vegetables), which she tells me she refers to every week when I deliver her box, except maybe this week because she lent the book to me and I concur that it is definitely worth checking out.

Ingredients

  • 1 bunch of curly kale

  • ½ finely chopped garlic clove (or a whole one)

  • Extra-virgin olive oil

  • 1 juiced lemon (I also add zest too)

  • Salt and pepper

  • 1/8 tsp chili flakes

  • ¼ c grated pecorino Romano cheese, plus more to finish

  • ¼ c bread crumbs

Method

  1. Cut the thick ribs away from the leaves. Stack several leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into 1/16 “ribbons (chiffonade). Place the kale in a salad spinner, rinse and spin until dry. Pile the kale in a bowl.

  2. Slice and smash the garlic into a paste with the side of the knife, add pecorino and a healthy glug of olive oil, chili flakes, lemon, salt and pepper and whisk to combine. Pour the dressing over the kale and toss well. Taste and adjust any of the ingredients. Let salad sit for five minutes, so the kale will soften. Top with bread crumbs, shower with more cheese.

Trick: To ensure tender kale without long cooking, freeze the raw, trimmed kale for a few hours to break down the fibers. Cook it straight from the freezer.

 
Andrew Williamson