Kale, Pecorino, Pangrattato, Lemon Pepper Dressing Recipe

Toast bread cubes

Heat a medium skillet over medium heat. Add 1 tablespoon olive oil and the bread cubes. Toast, stirring frequently, until cubes are golden and crisp, about 6–8 minutes.

Flavor breadcrumbs

Push bread to one side of the skillet. Add remaining 1 tablespoon olive oil and the minced garlic; cook 30 seconds until fragrant (do not brown). Stir garlic through the breadcrumbs, then add red pepper flakes, 1/4 tsp salt and 1/8 tsp black pepper. Continue toasting 1–2 minutes more until breadcrumbs are evenly golden and aromatic. Remove from heat and transfer to a bowl to cool.

Emulsify

In a medium bowl or jar, combine 3 tablespoons lemon juice, 1 teaspoon lemon zest, Dijon mustard, honey (or maple), minced garlic, 1/2 teaspoon salt and 3/4 teaspoon freshly ground black pepper. Whisk to combine.

Slowly stream in 4 tablespoons extra-virgin olive oil while whisking (or close jar and shake) until the dressing is emulsified and slightly thickened. Taste and adjust salt, pepper or lemon as desired.

Prepare kale

Wash and dry the kale. Remove and discard thick stems, then roll or stack leaves and slice into 1/2-inch ribbons. Place kale in a large bowl. Drizzle 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt over the kale.

Massage the kale by rubbing it firmly with your hands for 1–2 minutes until it softens, darkens in color and reduces in volume. This tenderizes the leaves and reduces bitterness.

Add the thinly sliced red onion and halved cherry tomatoes (if using) to the massaged kale. Pour about half of the lemon pepper dressing over the salad and toss thoroughly to coat. Let sit 3–5 minutes to allow flavors to meld.

Taste and add more dressing as needed. Sprinkle the grated pecorino over the salad and toss gently to combine so the cheese lightly coats the leaves.

Just before serving, scatter the cooled pangrattato over the salad to retain crunch. Finish with a final grind of black pepper and an optional extra pinch of pecorino.