Ingredients: Dressing125ml good-quality olive oil
3 garlic cloves, finely minced
1 tsp chilli pepper flakes
Juice of 3 lemons
150g finely grated Parmesan
4 tbsp breadcrumbs
Flaky sea salt and freshly cracked pepper, to taste
- Mix together the olive oil, lemon juice, garlic and chilli pepper flakes in a large bowl.
- After you've washed and dried the kale, cut and discard the tough inner ribs. Chop the leaves into smaller pieces and add to the bowl. Mix with the dressing so every piece is coated; use salad servers or clean hands. Leave mixture to rest for 30 minutes at room temperature (or up to one day in the refrigerator).
- Before serving, toss kale again and add the Parmesan, bread crumbs, salt and pepper. Toss again and taste; add more salt, pepper, Parmesan or bread crumbs to taste. Serve immediately.
- Toasting the bread crumbs before adding to the salad will make a huge difference, as it will add more crunch to the salad. You can also use freshly toasted, chopped nuts in place of breadcrumbs.