Friday, January 21, 2011

Raw Kale and Bread Salad

This is to make up for the last recipe I posted.  A nice healthy one to keep people on track.  I don't want to be responsible for anyone breaking their New Year's resolutions.  Just ignore yesterday's pretty little bars...maybe you'll cross paths with them again one day as you browse the recipe index.  This recipe is for those who resolve to eat more leafy greens this year.  A super way to get them in, you won't be able to stop eating this.  It's like an intense Caesar salad...everything is jacked up a bit.  Solid, hearty greens, lots of garlic and Parmesan and bright lemon flavour.  The crunchy bread soaks up all those flavours and it's all very satisfying.  It makes a great meal with a couple of fried eggs or some roasted chicken.

Kale and Bread Salad
Origin: Adapted from Melissa Clark

Notes:  This salad is really good the next day too.  The kale softens up but it still has a  great texture...not like soggy lettuce.  The softened bread is still good too.


juice of 1 lemon
1 small clove of garlic, minced
salt and freshly ground pepper
pinch of dried crushed chilis
1/3 cup olive oil
1/2 cup finely grated Parmesan cheese

1 big bunch of kale
1/2 baguette (day old is good)
finely grated Parmesan cheese

Preheat the oven to 375 degrees.  Tear the baguette into bite sized pieces and place them on a baking sheet.  Bake for 10 minutes, or until lightly brown and very crisp.

In a large bowl combine the lemon juice, garlic, 1/2 teaspoon of salt, some black pepper and the dried chilis.  Whisk in the olive oil until emulsified.  Whisk in the Parmesan cheese.

Prepare the kale by removing the the stalks and thick ribs, leaving only the leafy green parts.  Cut the greens into 1/2 inch thick ribbons.  Add the kale to the bowl with the vinaigrette.  Top with additional Parmesan cheese and the toasted bread and toss really well, making sure the Parmesan is evenly distributed and the kale is thoroughly coated with dressing.  You can add more olive oil at any point if the dressing is too pungent for your taste.

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