Work last week was one of those where meetings, projects, and emails were unrelenting – and then I had work-related social events after work every night, to boot. While looking back, such a week can be satisfying because of what was accomplished, what was not satisfying was the food I ate. Rushed mornings getting out the door, “working lunches,” and bar food for dinner is not my preference; but unfortunately, it is sometimes a reality.

But it is a new week! So I am starting it off with a clean slate: a simple kale salad, with an easy fresh dressing. I know some people are skeptical of eating raw kale; they think kale is so tough that it needs to be braised or sauteed to break it down. But give this salad a try. Massaging in the lemon juice and oil will wilt the kale just enough to take the edge off.

I sometimes struggle to think of toppings for salads, but this one requires no such contemplation. I first made this recipe for Cooking Club (Hostess: MD; Theme: Meatless Monday; Date: 09.30.12) and it has become one of my staples. The recipe calls for freshly-made breadcrumbs to be sprinkled for crunch – I love this concept. The crunch is evenly distributed, and the carbs are kept to a minimum. When I do not have fresh breadcrumbs, small homemade croutons from a hearty whole grain wheat loaf fit the bill. {I think that store-bought breadcrumbs would be too fine to add the crunch – if you can’t do homemade, I recommend the croutons.}

Ingredients:
– 1 bunch lacinato kale, sliced into very thin strips {I can’t vouch for any other variety of kale in this recipe – but lacinato is awesome!}
– juice from 1 lemon
– 2-3 T extra virgin olive oil
– 2 cloves garlic, smashed
– hot red pepper flakes, to taste
– 1/4 c grated Parmesan cheese
– fresh croutons or bread crumbs

How do I make it?

• Place the sliced kale in a large bowl and set aside.
• Place the smashed garlic in a medium bowl. Add the lemon juice, a few tablespoons of olive oil, and pinch of red pepper flakes, and whisk. Add salt and pepper if you would like, but try it on its own first – you can always add salt and pepper later.
• Pour the dressing over the kale and toss well. Massage the dressing into the kale – squeeze the kale and make sure the dressing is evenly distributed.
• Add half of the cheese and toss again.
• Let the kale sit for a few minutes. Add the bread crumbs or croutons, toss again, and top with remaining cheese.