Kale Salad with Lemon Pepper Dressing
A kale salad with an acidic kick from Chef Mark Perrier of Osteria Savio Volpe restaurant.
- Yield: Serves 6
2 bunches lacinato kale
¼ cup toasted bread crumbs
¼ cup grated pecorino cheese
Lemon pepper dressing, to taste
Lemon Pepper Dressing
1 clove garlic
¼ cup lemon juice
1 cup olive oil
Salt and pepper, to taste
Making the Salad
Remove central rib from kale and slice thinly.
Combine with bread crumbs, pecorino cheese and lemon pepper dressing.
Top with additional cheese and crumbs if desired.
Crush garlic to a paste.
Combine with olive oil and lemon juice.
Add salt and pepper to taste if desired.