2bunches organic curly kale, stems removed and finely chopped
2cupsParmigiano-Reggiano cheese, freshly grated
1Serrano pepper, seeds removed and thinly sliced
½tspfresh cracked black pepper
Lemony Dressing
1
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)
2
Add the seasoned garlic paste to a small bowl and add in the lemon juice, Worcestershire sauce and olive oil
3
Whisk until the dressing emulsifies
Parmigiano- Reggiano Bread Crumbs
4
Preheat the oven to 425
5
Add the Panko breadcrumbs and grated Parmigiano- Reggiano to a parchment lined baking sheet
6
Drizzle on the olive oil and season the breadcrumbs with fresh cracked black pepper
7
Toss until all of the breadcrumbs are well coated with the olive oil
8
Spread out in a thin even layer
9
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)
Kale Salad
10
Add the finely chopped kale to a large bowl
11
Top with dressing, sliced Serrano pepper and freshly grated Parmigiano-Reggiano and toss
12
Add the breadcrumbs before serving and top w fresh cracked black pepper
2bunches organic curly kale, stems removed and finely chopped
2cupsParmigiano-Reggiano cheese, freshly grated
1Serrano pepper, seeds removed and thinly sliced
½tspfresh cracked black pepper
Directions
Lemony Dressing
1
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)
2
Add the seasoned garlic paste to a small bowl and add in the lemon juice, Worcestershire sauce and olive oil
3
Whisk until the dressing emulsifies
Parmigiano- Reggiano Bread Crumbs
4
Preheat the oven to 425
5
Add the Panko breadcrumbs and grated Parmigiano- Reggiano to a parchment lined baking sheet
6
Drizzle on the olive oil and season the breadcrumbs with fresh cracked black pepper
7
Toss until all of the breadcrumbs are well coated with the olive oil
8
Spread out in a thin even layer
9
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)
Kale Salad
10
Add the finely chopped kale to a large bowl
11
Top with dressing, sliced Serrano pepper and freshly grated Parmigiano-Reggiano and toss
12
Add the breadcrumbs before serving and top w fresh cracked black pepper
