Raw Tuscan Salad



Trim the bottom off the kale stems and discard, then slice the kale into ¾ inch ribbons to get about 4 to 5 cups. Place the kale in a large bowl. Toast the bread until golden brown on both sides and dry throughout then tear into small pieces and pulse in a food processor until coarse crumbs are formed. Pound or mince the garlic and ¼ teaspoon of salt into a paste. Transfer the garlic into a small bowl. Then add ¼ cup cheese, 3 tablespoons of oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss. The dressing will be thick, make sure all of the kale is covered with the dressing. After covering the kale let stand for 5 minutes then serve with additional cheese, bread crumbs and oil on top.

© Lester's Farm Market