Kale Salad [12/05/2009]

Kale Salad

2 bunches of Lacinato/Tuscan kale
2-3 tablespoons red bell pepper chopped
1 shallot or small onion chopped
2/3 cup shredded Parmesan or Parmesan/Romano mix
3 medium sized garlic cloves toasted and chopped
1/2 cup crushed bread crumbs

Dressing:
6 tablespoons olive oil
juice of 2 lemons
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon kosher salt

Optional Addition:
1/2 cup pine nuts

In a small bowl combine olive oil, lemon juice, salt, pepper, and red pepper flakes.
Fully submerge the kale in water and rinse several times.
Cut out the tough middle stalk.
Slice the leaves into very small strips.
Mix the kale strips with the rest of the salad ingredients in a large bowl.
Toss with the dressing until it is all thoroughly covered.

This salad will keep in the fridge for several days.

Fun Variation: Use one bunch of kale and one bunch of rainbow chard.

Adapted from various recipes online.