Dino Kale Salad

“Dinosaur Kale”, also known as Tuscan Kale, Lacinato Kale or Black Kale, is known as “Cavolo Nero” in Italy. This salad makes a great, filling lunch or a flavorful side at dinner. Try it with anchovy breadcrumbs for a classic Italian pairing.

Salad:

1-2 servings 2-4 servings

1 bunch dino kale 2 bunches dino kale
2-3 T. creamy garlic dressing 4-6 T. creamy garlic dressing
1-2 T. shredded parmesan or pecorino cheese 2-4 T. shredded parmesan
1 T. roasted, salted sunflower seeds 2 T. sunflower seeds
2 t. toasted breadcrumbs, divided 4 t. breadcrumbs, divided
Extra virgin olive oil Extra virgin olive oil
Freshly ground black pepper Freshly ground black pepper
Crushed red pepper flakes, if desired Crushed red pepper flakes

Remove twist-tie from kale bunch, save for later. Rinse kale and dry thoroughly. Stack the kale in the same direction and use the twist-tie to secure the stems at the bottom inch. Place the stack parallel to the bottom of the cutting board. Fold the longest leaves over, if necessary, so the bundle is one length. (Similar to a chiffonade, the tighter the bundle, the cleaner the cuts.)

If you’re right-handed, the leaves should be on the right side of the cutting board. If you’re left-handed, the leaves should be on the left side of the cutting board.

Beginning at the leaf side, cut pinky-width ribbons (1 cm.). As you get to the stems, make the ribbons even thinner. (The shorter the stem pieces are cut, the less stringy they will be.) Stop about 4 inches from the bottom. Reserve stems for another use. Transfer kale ribbons to small mixing bowl.

Add dressing in several dollops to kale ribbons. Use a crunching motion to massage the dressing into the kale with your hands (wear gloves, if desired). The goal is not just to distribute the dressing, but to break down the kale. It should reduce in volume by about half. Add cheese, sunflower seeds and half the breadcrumbs and mix until well distributed.

Plate and garnish with remaining breadcrumbs, a drizzle of olive oil, pepper + pepper flakes. Grate more cheese over. Serve with a lemon cheek, if desired.

Creamy Garlic Dressing:

Yield: 1 scant cup

1 egg
1 t. Dijon mustard
2 t. white wine vinegar
¼ t. garlic powder or 3-4 cloves of blanched garlic, stem ends removed
¼ t. salt
Freshly ground black pepper
½ c. grapeseed oil
¼  c. olive oil

By hand or with a small immersion blender, beat egg. (Use a small bowl + whisk or the immersion blender + a tall cup.) Add mustard, vinegar, garlic, salt + pepper. Combine oils in a measuring glass. Slowly drizzle in oil, whisking vigorously to emulsify. Once fully thickened, taste for seasoning. The garlic should be present but not overpowering. Add a small pinch of salt or spritz of lemon juice, if needed.

Blanching Garlic Cloves:

Garlic can have a range of intensity. Blanching ensures a more consistent, less biting, garlic flavor. It doesn’t have the sweetness of roasted garlic, just a mild, true garlic flavor.

Add a few inches of cool water to a small saucepan. Add garlic cloves and bring to boil over medium heat. Once boiling, strain garlic and allow to cool thoroughly. The cloves will be soft but intact.

Toasted Breadcrumbs

Yield: ½ c.

6 in. baguette or another plain country bread, (1 - 1 ½ c. diced)
2 t. olive oil
2 t. anchovy paste, optional

Dice bread into 1 cm. cubes. Spread in a single layer on a small baking sheet. 

Leave the sheet uncovered for an hour or two, tossing occasionally, to allow cubes to dry out. This will allow for more even toasting.

Preheat oven to 325°. Toast bread for 12 minutes. Stir, taking care to turn cubes over. Continue toasting another 6-10 minutes, until bread is lightly golden brown and dried through. Remove from oven and allow to cool thoroughly. 

Add toasted bread cubes to food processor. Pulse until nearly completely uniform. Add olive oil and pulse until well distributed. Add anchovy paste, if using, and pulse, mixing thoroughly. 

Turn breadcrumbs onto a small baking sheet and return to a 325° oven for 8-10 minutes, until fragrant, crispy and golden brown. Remove from oven and allow to cool thoroughly.

**I recommend anchovy paste that comes in a tube, for easy use and storage.

Dino Kale salad garnished with toasted breadcrumbs + cheese