[cooked-sharing]
Add the garlic, salt and crushed red pepper to a mortar and pestle and crush until a fine paste is made (you can also use the back of your knife on the cutting board to create the paste if you don't have a mortar and pestle)
Add the seasoned garlic paste to a small bowl and add in the lemon juice, Worcestershire sauce and olive oil
Whisk until the dressing emulsifies
Preheat the oven to 425
Add the Panko breadcrumbs and grated Parmigiano- Reggiano to a parchment lined baking sheet
Drizzle on the olive oil and season the breadcrumbs with fresh cracked black pepper
Toss until all of the breadcrumbs are well coated with the olive oil
Spread out in a thin even layer
Bake for 8 mins or until golden brown (I usually give mine a toss at about 6 mins- be sure to keep an eye on these)
Add the finely chopped kale to a large bowl
Top with dressing, sliced Serrano pepper and freshly grated Parmigiano-Reggiano and toss
Add the breadcrumbs before serving and top w fresh cracked black pepper
Ingredients
Directions
Add the garlic, salt and crushed red pepper to a mortar and pestle and crush until a fine paste is made (you can also use the back of your knife on the cutting board to create the paste if you don't have a mortar and pestle)
Add the seasoned garlic paste to a small bowl and add in the lemon juice, Worcestershire sauce and olive oil
Whisk until the dressing emulsifies
Preheat the oven to 425
Add the Panko breadcrumbs and grated Parmigiano- Reggiano to a parchment lined baking sheet
Drizzle on the olive oil and season the breadcrumbs with fresh cracked black pepper
Toss until all of the breadcrumbs are well coated with the olive oil
Spread out in a thin even layer
Bake for 8 mins or until golden brown (I usually give mine a toss at about 6 mins- be sure to keep an eye on these)
Add the finely chopped kale to a large bowl
Top with dressing, sliced Serrano pepper and freshly grated Parmigiano-Reggiano and toss
Add the breadcrumbs before serving and top w fresh cracked black pepper