DIGGING DEEPER

Raw Tuscan Kale Salad With Pecorino

From Shareholder David Culpepper

    1 bunch Tuscan kale (also known as black or lacinato kale or in Italian Cavalo Nero
    1 thin slice country bread, or 1/4 cup homemade bread crumbs (coarse)
    1/2 to 2 garlic cloves, finely minced
    1/4 cup finely grated pecorino cheese, more for garnish
    3 tablespoons extra virgin olive oil (use your best), more for garnish
    Freshly squeezed juice of 1 lemon [optional – add some lemon zest]
    1/4 teaspoon salt
    1/8 teaspoon red pepper flakes (homemade of course – finely chop or grind up those dried cayenne peppers)
    Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons (optional – first slice out the stems). You should have 4 to 5 cups. Place kale in a large bowl.
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 15 minutes [longer sit doesn’t hurt it], then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.
Time: 20 minutes