Kale Salad
Hope Korenstein
1 bunch of kale, washed and dried
1 lemon
¼ cup best olive oil
3 Tbsps good quality parmesan cheese
½ stale baguette
2-3 Tbsps regular olive oil
salt and pepper
A few hours before you plan on serving the salad, whisk together the juice of the lemon (you should get about 3 Tbsps from the lemon), salt and pepper and the best-quality olive oil. Thinly slice the kale into strips (it should look almost like a slaw), and toss with some of the lemon vinaigrette, until the kale looks moist. Set everything aside.
Preheat oven to 400 degrees. Cut the stale baguette into cubes and throw onto a cookie sheet. Season with salt and pepper and toss with some regular olive oil. Bake until the croutons are crunchy, about 5-10 minutes, and set aside.
When you are ready to serve the salad, grate the parmesan cheese over the kale, top with the croutons, and serve.
Serves two.