Author: Mimi
Recipe type: lunch, snack, dinner
Cuisine: American
Serves: 8
- ½ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 3 garlic cloves grated or finely chopped
- ½ tsp salt
- pinch of red pepper flakes
- 3 bunches kale, stems removed, leaves sliced into ¼ inch ribbons (about 4 cups)
- ½ cup finely grated parmesan cheese
- 2 Tbl toasted bread crumbs
- Parmesan cheese shavings (optional)
- in a large salad bowl, whisk together oil, lemon juice, garlic and red pepper flakes.
- Add Kale, toss, and if you're into it: massage the dressing into the leaves with your impeccably clean hands
- Let salad sit at room temperature for 30 minutes or longer. It's better the longer it sits, even overnight in the fridge
- Toss with breadcrumbs and grated cheese
- Top with shaved parmesan (optional)
Recipe by Recovery Bites at https://recoverybitesblog.com/879-2/
3.5.3251