-Any kale will work for this salad, but lacinato is my go-to for raw preparations
-Massaging the kale with salt helps tenderize it quickly. I usually use a very acidic dressing to break down the toughness of kale, but this method makes it possible to use a slightly more delicate dressing. Make sure to rinse thoroughly if using this technique.
1. Stack the leaves of the kale bunch and slice them (stems and all) into thin ribbons. In a large bowl, toss ribbons with sea salt and kneed the salt into the kale until it begins to soften and you can squeeze a bit of water from the kale. Rinse the leaves of all the salt and spin dry. Refrigerate until later.
2. Toss breadcrumbs with melted butter and 1 tbs olive oil. Using a toaster oven or a regular oven set to 450 degrees, brown the bread crumbs, about 3 minutes. Set aside to cool.
3. While the breadcrumbs are cooling and the kale is refrigerating, write a blog post....errr...I mean, make the dressing: whisk together shallot, vinegar, lemon juice, honey, and remaining 3 tbs olive oil, plus a pinch or two of black pepper.
4. Toss kale, breadcrumbs, and dressing together. Top with parmesan cheese to taste.
1 bunch lacinato (tuscan) kale
1 tbs sea salt,
1/2 cup bread crumbs
1 tbs butter, melted
4 tbs olive oil, divided
1/2 small shallot, finely diced
1 tbs red wine vinegar
1 tsp honey
1/2 lemon, juiced
parmesan cheese, shaved or grated