The Kale Salad That Started It All from Six Seasons
by Joshua McFadden
- 1 bunch lacinato kale (aka Tuscan kale or cavolo nero), thick rubs
cut out
- ½ garlic clove finely chopped
- ¼ cup finely grated Pecorino Romano cheese, plus more to finish
- Extra-virgin olive oil
- Juice of 1 lemon
- ⅛ tsp dried chile flakes
- Kosher salt and freshly ground black pepper
- ⅛ cup dried breadcrumbs