Parmesan Kale Salad

• FOR THE SALAD:
• 1 bunch Chopped Kale, Washed And Dried
• 1/2 cups Grated Pecorino Cheese
• FOR THE CROUTONS:
• 1/4 loaves Rustic Bread (cut Into 1 Inch Squares)
• 1-1/2 Tablespoon Olive Oil
• 1/4 teaspoons Salt
• FOR THE DRESSING:
• 1/4 teaspoons Kosher Salt
• 2 cloves Garlic Smashed With Garlic Press
• 1 whole Lemon (just The Juice)
• 3 Tablespoons Extra Virgin Olive Oil
• 1/4 teaspoons Crushed Red Pepper Flakes
• 1/8 teaspoons Ground Black Pepper

1. 1. Preheat your oven to 425 F.
2. 2. Cut your 1/4 loaf of rustic bread into small 1 inches squares and toss them on a rimmed baking sheet with 1 1/2 tablespoons of olive oil and 1/4 teaspoon salt. Bake for about 5 minutes until slightly brown. Remove from oven and set aside.
3. 3. Prepare salad by ripping your kale into bite-sized pieces and placing in a large bowl. Set aside.
4. 4. In a small bowl or jar, whisk together all ingredients for the lemon dressing. Pour dressing over the kale salad. Toss with fresh homemade croutons and 1/2 cup Pecorino cheese (or more). Yum!

salad, pecorino cheese, croutons, ubc, olive oil, ubc, dressing, ubc, garlic smashed, lemon, olive oil, ubc, ground black pepper

Taken from tastykitchen.com/recipes/salads/parmesan-kale-salad/ (may not work)