This recipe for Tuscan kale salad is adapted from a recipe I found online. I was looking for something that was similar to a dish I’d had in a NYC restaurant and couldn’t forget. This salad is a hit with my friends and family, and is the one recipe that is requested more than any other that I make.
Ingredients
One bunch of kale deribbed and sliced into thick ribbons (4-6 cups kale, loosely packed); use the Italian black (Lacinato, “dinosaur,” or cavolo nero kale)
Juice of 1 lemon
1/2 cup of extra-virgin olive oil
2 cloves garlic, finely minced
Salt & pepper, to taste
Hot red pepper flakes, to taste (I use 1 teaspoon to 1 tablespoon)
1/2 cup grated hard Asiago cheese
1/4 cup bread crumbs (you can use gluten free bread crumbs if you have them and like them, just toast them a little first for taste)
Instructions
Whisk together lemon juice, garlic, salt, pepper, and hot red pepper flakes; set aside as you clean and cut the kale.
Clean and cut kale; derib and slice into thin ribbons.
Whisk in olive oil to create the dressing adding more or less olive oil to taste.
Place kale in serving bowl; pour dressing over kale and toss well. Set aside for 20 to 30 minutes to allow the kale to marinate and soften.
Just before serving add cheese and breadcrumbs and toss again.
Come and Cook with Us 
This is quite possibly the best salad I have ever eaten. Healthy or not, I can/would eat it every night. The max so far has been 3 out of 7 nights in a week. 7×7 soon!
Jess makes the world’s BEST kale salad. So happy to have the recipe!!
This sounds soooo good!