We love kale in our house. We eat it multiple times a week and, when I planted my first garden this year, kale was definitely in the mix. (Two kinds!) My favorite is lacinato, also known as Tuscan or dinosaur kale, and green curly, both of which I have been growing, to my great delight. This preparation is one of our favorites, and when my sister-in-law’s cousin was looking for kale recipes earlier this week, it reminded me to post about it. I also served it on the 4th of July to rave reviews. This salad really couldn’t be easier. Most of this kale came from my garden, but lacinato kale is easy to find at the supermarket. I like Cindy’s Kitchen Roasted Garlic Caesar dressing, but use your favorite. The squeeze of lemon cuts the bitterness of the kale (a trick I picked up from a salad place in the city that my husband often eats lunch at) and the toasted panko acts as “croutons” giving it some extra crunch. This salad is fantastic with grilled shrimp or pretty much anything you’re grilling this season. Buy the ingredients and make it this weekend!
Kale Salad with Caesar, Lemon and Toasted Panko Breadcrumbs
1 bunch of lacinato kale
1/2 cup of panic breadcrumb
Your favorite Caesar dressing
1/2 of a lemon
Drizzle a swirl of olive oil into a skillet and let it warm up. Add the breadcrumb and toss until it begins to turn brown. Transfer to a bowl and set aside. Remove the tough stems of the kale and tear the leaves into bite-sized pieces. Run them through a lettuce spinner, then put in a large bowl. Top with the toasted breadcrumb and as much dressing as you like. Toss to combine, then finish with a few squeezes of lemon. Serve immediately.