Toscano Recipe

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

In a medium bowl, toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon grated Parmesan, 1 teaspoon garlic powder, and 1 teaspoon salt until evenly coated.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake for 10–12 minutes, stirring once halfway, until golden and crisp. If they brown too quickly, reduce heat to 350°F (175°C). Remove from oven and let cool; croutons will crisp further as they cool.

Place a small skillet over medium heat. Add 1 teaspoon butter or oil and the 2 tablespoons raw pepitas. Toast, stirring frequently, for 2–3 minutes until they begin to pop and turn lightly golden.

Remove from heat immediately and season with a pinch (about 1/4 tsp) of fine salt. Transfer to a small bowl to cool.

In a jar or small bowl, combine 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 tablespoon minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk briefly.

Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking (or shake in a closed jar) until the dressing is emulsified. Taste and adjust seasoning — add more salt, pepper, or lemon if desired.

Prepare the kale: place the 6 cups torn kale in a large mixing bowl. Drizzle 1–2 teaspoons of the prepared vinaigrette over the kale and massage with your hands for 1–2 minutes until the leaves soften and darken. Massaging helps tenderize the kale and reduce bitterness.

If the baby carrots are large, halve them lengthwise; otherwise leave whole. Optionally blanch for 1 minute in boiling water and shock in ice water for extra tenderness, then pat dry. Scatter the prepared baby carrots over the massaged kale.

Add the cooled parmesan croutons (about 1 cup) and the toasted pumpkin seeds (1 tablespoon) to the bowl.

Drizzle additional vinaigrette (about 1–2 tablespoons) over the salad to taste. Gently toss to combine, taking care not to break up the croutons.

Spoon small dollops (about 3 tablespoons total) of ricotta over the top of the salad in 4–6 places.

Finish with a light sprinkle of flaky sea salt (about 1 teaspoon) and freshly ground black pepper (about 1 teaspoon) to taste. Serve immediately so croutons remain crisp.