I have no idea how I could have let this recipe go unpublished from my blog for this long. I keep a recipe blog for selfish reasons really, it keeps all my lovely meals in one place so I’m not concerned with the bookmarking madness that is my Chrome browser. So when I went searching for ‘kale salad’ in my own blog and found not one result I became really upset…at…myself. Damn it self!
This little number is a weekly dinner and lunch staple, so my apologies for letting this one slip through the cracks. I also managed to forgot it’s Vegan MoFo! The Vegan Month of Food where veg bloggers are to unite and blog DAILY about vegan noms [OMG, that won’t be a reality for me, but I will try a few times a week this month]. I VeganMoFo’d in 2010 and 2011, but must have lost my mind in 2012 where I can find no archived MoFo posts. Boo.
Luckily, my good friends at VeganGR guest blogged for me today, so I am just one day behind the daily blog for Vegan MoFo 2013. This recipe comes from Heidi over at 101 Cookbooks. I’ve taken a few liberties to veganize her dish but have stayed true to the taste. Not ready to go vegan on this…keep the cheese, and for God sake butter the bread to make breadcrumbs if you are not vegan.
- 1 bunch Tuscan kale [really any kale will work here, if you find it tough, be sure to let the lemon dressing do some work on the kale in a bag or bowl for a few hours to soften the texture – you know, if you are serving the queen or something]
- 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
- 2 garlic cloves, mashed and minced
- 1/4 teaspoon kosher salt, plus a pinch
- 1/4 cup vegan parm or other salty vegan cheese [Not vegan? Hit it hard with Romano-and thank me later.]
- 1.5-3 tablespoons extra-virgin olive oil, plus additional for garnish [I go lighter on this one adjusting for the lemon juice I net, I hate an oily dressing, I prefer more juice to oil]
- Zest of one lemon
- Freshly squeezed juice of one lemon
- 1/8 teaspoon red pepper flakes, or a few dashes of your favorite hot sauce
- Freshly ground black pepper to taste
- Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
- If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
- Pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, EVOO, lemon juice, lemon zest, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
- This makes the most excellent lunch for DAYS. Also tastes super yummy with some grilled tofu on the side or mixed in. The tangy dressing will more than make up for the blandness of the tofu so no need to marinate the tofu before hand. Perhaps though add a little extra salt to the tofu steaks when grilling them up to round out the taste.
- Find Heidi’s original recipe and more kale noms here: 101 Cookbooks.
- Wanna get really crazy? Try this with orange juice and orange zest.
Veg Bon Vivant 