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Ingredients
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Salad Base
Dressing
Breadcrumbs
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces and place them in a large mixing bowl.
- 2
Dress the Kale
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour this mixture over the kale and massage it into the leaves for about 2-3 minutes until the kale is tender.
Dressing Preparation
- 3
Make the Dressing
In a blender, combine the pecorino cheese, garlic clove, anchovy fillets, Dijon mustard, Worcestershire sauce, and fresh lemon juice. Blend until smooth, then slowly drizzle in the olive oil while blending until the dressing is creamy.
Breadcrumb Preparation
- 4
Make the Breadcrumbs
Preheat the oven to 350°F (175°C). In a mixing bowl, tear the sourdough bread into small pieces. Drizzle with olive oil and sprinkle with garlic powder. Toss until the bread pieces are evenly coated.
- 5
Toast the Breadcrumbs
Spread the bread pieces on a baking sheet in a single layer and toast in the oven for about 10-15 minutes, or until golden brown, stirring halfway through to ensure even browning. Remove from oven and let cool.
Final Assembly
- 6
Combine and Serve
Pour the dressing over the massaged kale and toss to combine. Top with toasted sourdough breadcrumbs and additional pecorino cheese if desired. Serve immediately.