Recently, The Arizona Republic collected the top 10 most requested local dish recipes and published them in their Sunday 3/21/2012 Food and Drink section. I snatched up this recipe and can't wait to try it out and see if it is as good in my kitchen as it is the restaurant.
TUSCAN KALE SALAD
For The Salad:
Juice of 1 lemon
3 to 4 tablespoons extra-virgin olive oil
2 cloves garlic
Salt and Pepper, to taste
Hot red-pepper flakes, to taste
4 to 6 cups Italian black kale, loosely packed and midribs removed (also called dinosaur kale and available at high-end grocery stores)
2/3 cup grated pecorino Toscano cheese, or any other flavorful grating cheese such as Asiago or Parmesan, divided use
1/2 cup freshly made bread crumbs
For The Bread Crumbs:
1/2 Italian-style loaf of bread
2 tablespoons extra-virgin olive oil
To make bread crumbs, heat over to 300 degrees. Cut bread into cubes and scatter on a baking sheet in 1 layer. Bake 15 minutes, or until cubes feel dry on the outside but still moist inside. When cool, place bread into a food processor and pulse into fine crumbs. Set aside 1/2 cup firmly packed bread crumbs. Save any remaining for future use.
Heat the 2 tablespoons oil in a saute pan over medium heat just until warm, not hot. Add reserved bread crumbs and stir to coat with oil. Cook, stirring constantly, until bread crumbs are evenly golden brown and crunchy, about 5 minutes. Remove from pan and allow to cool before tossing into salad.
For kale salad, whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch of hot red-pepper flakes. Pour dressing over kale in serving bowl and toss well. Add two-thirds of the cheese and toss again. Let mixture sit for at least 5 minutes Add bread crumbs, toss again, and top with remaining cheese.
Nutritional value per serving: 452 calories, 28 g fat, 20 mg cholesterol, 11 g protein, 39 g carbohydrates, 3 g fiber, 1,595 mg sodium, 56 percent calories from fat.