Seriously, I never thought I could like raw kale, but in this salad, the textures and flavors shine. This is no ordinary salad. A great source of fiber, vitamin C, A, K, and folic acid and because the kale is raw, no enzymes are lost because the kale is raw.
Makes 3–4 servings
1 bunch Tuscan kale (also called lacinato or dinosaur, but regular kale will work)
1 teaspoon extra virgin olive oil
¾ cup coarse bread crumbs
1 clove fresh garlic, mashed
½ teaspoon sea salt
⅛ teaspoon cracked black pepper
Pinch crushed red pepper flakes
3 tablespoons extra virgin olive oil
Juice from ½ fresh lemon
Rinse the kale leaves and towel dry. Shred the kale leaves, removing the stems if they are thick.
Place a teaspoon of oil in a skillet over medium heat. Sauté the bread crumbs until golden brown, about 3 minutes. Set aside.
Toss kale with bread crumbs and dressing to coat. Allow to marinate for about 5 minutes before serving.