Raw Lacinato Kale Salad with Pecorino

1 bunch Lacinato kale, rinsed and patted dry
3 thin slices of country bread (part whole-wheat or ry is nice)
2 cloves garlic, pressed
1/4 c. (3/4 oz.) pecorino cheeese, grated plus more for garnish
3 tbs extra virgin olive oil
Freshly squeezed juice of one lemon
1/4 tsp salt
1/8 tsp red pepper flakes
Freshly ground black pepper to taste

Trim the bottom 2 inches off cleaned kale stems and discard. Slice kale, incldeing ribs, into 3/4 inch ribbons. You should have 4 to five cups. Place kale in a large bowl.

Toast bread until golden on both sides. Grind to coarse crumbs in food processor.

Combine garlic, 1/4 c cheese, 3 tbs olive oil, lemon juice, salt, pepper flakes and black pepper in a small bowl and whisk tocombine. Pur dressing over kale nd toss very well to combine. Dressing will be thick and need lots of tossing to coat the leaves.

Let salad sit for 5 minutes and then servetopped with berad crumbs, additional cheese and a drizzle of oil.

Yum!

Number of Servings: 4

Recipe submitted by SparkPeople user MJSTEVEN.