Categories: Salad

Ingredients

• For the Croutons:
• 1/4 cup olive oil
• 1 tbsp. very finely minced garlic
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup finely grated Parmigiano-Reggiano
• 4 cups cubed day-old French loaf or country loaf
• For the Dressing:
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp black pepper
• For the Salad:
• Kosher salt
• 1 1/2 lbs. dinosaur kale
• 1/2 cup finely grated Parmigiano-Regginao
• 1/4 tsp black pepper

Directions

1. Make the croutons: Preheat the oven to 350.

2. In a large bowl, whisk together the oil, garlic, salt, pepper and Parm. Add the bread and toss to coat. Transfer to a baking sheet and bake until golden, 20 to 22 minutes. Remove from the oven and cool.

3. Make the dressing: In a small bowl, whisk together the oil, lemon juice, salt and pepper. Set aside.

4. Prepare the salad: Bring a large pot of well-salted water to a boil. Fill a large bowl with ice and water. Throw the kale into the boiling water in batches, until it turns bright green, about 5 seconds, then remove with tongs or a slotted spoon and place in the ice water bath. Dry the kale really well in a salad spinner or between layers of paper towels. Tear the kale leaves off the tough stalks, cut the leaves into 2-inch pieces and transfer to a salad bowl.

5. Add the dressing to the kale and toss well. Add half the Parm and toss well, so the cheese makes the dressing seem almost creamy. Toss with half the croutons. Top the salad with the rest of the cheese and croutons. Season with the pepper and some salt.

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