Prep 15 mins
Cook 5 mins
;) From the Los Angeles Times. "One mark of kale’s rock star status is the sheer number of varieties available. It wasn’t so long ago that you found just dark green curly kale. Then came the type variously called “Tuscan,” “lacinato” or “dinosaur.” Now you can even find kales beautifully colored in shades of lavender and purple. Grab bunches of it in both hands and squeeze. Then rub them together. And repeat. It’s almost like kneading bread dough. It won’t take very long — just a couple of minutes — but you’ll be amazed at the difference. That tough cellulose structure breaks down — wilts, actually — and those leaves that once seemed so coarse and fibrous turn silky. You can feel it happening. You can see it too — the leaves will darken and shrink to almost half their pre-massage volume.The flavor changes as well. That pronounced bitterness mellows... " A wonderful kale-based Caeser salad with elements of panzanella and fattoush. *NO* anchovies either! Enjoy!
- 1 cup fresh breadcrumb
- 2 garlic cloves, split in half lengthwise
- 1 teaspoon lemon zest
- extra virgin olive oil
- 1 lb kale (we used the lacinato or dinousar variety of kale for this salad)
- 4 teaspoons fresh lemon juice
- 1 ounce parmigiano-reggiano cheese (grated or shaved with a vegetable peeler)
- Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan.
- Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly.
- Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces.
- Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them.
- After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts.
- Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary.
- Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top.
- Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.