Tuscan Kale Salad

This kale salad is a longtime favorite of FoodPrints students and families!

Directions:

  1. Gently rip out the kale stems with your fingers and throw away or compost. Stack up the kale leaves or roll them together and slice into 1/4 inch wide ribbons. Place kale in a large bowl.
  2. In a separate container, add olive oil, lemon juice, salt, and garlic and mix thoroughly to create a dressing.
  3. Depending on how big or small your bunches of kale were, you may need all of this dressing or just part of it. Pour some dressing over kale and toss well to thoroughly combine. The dressing will be thick and need lots of tossing to coat leaves. You may even want to use your hands to massage it into the kale leaves. Slowly add more until it is just right.
  4. 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!