Raw Tuscan Kale Salad With Pecorino - cooking recipe

Ingredients

1 bunch tuscan kale (also known as black or lacinato kale)
1 slice bread, or
1/4 cup homemade breadcrumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese or 1/4 cup parmesan cheese, more for garnish
3 tablespoons extra virgin olive oil, more for garnish
1 teaspoon lemon zest
1 freshly squeezed lemon, juice of
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
fresh ground black pepper, to taste

Preparation

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
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.
Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, 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).
Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.