Tuscan Kale and Caciocavallo Salad

Method

1. 1

   Wash the cavolo nero well, then dry it completely so the dressing coats the leaves instead of sliding off.

2. 2

   Remove the tough central stems and slice the leaves into thin ribbons.

3. 3

   Place the kale in a large bowl with half the salt and 15 ml / 1 tbsp olive oil.

4. 4

   Massage the kale firmly with clean hands for 2–3 minutes, until darker, glossy, and softer.

5. 5

   Toast the torn bread crumbs in 15 ml / 1 tbsp olive oil over medium heat until golden and crisp.

6. 6

   In a small bowl, whisk lemon juice, lemon zest, grated garlic, mustard, honey, remaining olive oil, remaining salt, and black pepper.

7. 7

   Pour the dressing over the kale and toss thoroughly, letting the leaves absorb the flavor.

8. 8

   Rest the dressed kale for 10 minutes to soften further and balance the garlic and lemon.

9. 9

   Add caciocavallo shavings, toasted breadcrumbs, and pine nuts if using; toss gently.

10. 10

    Serve in a shallow bowl with extra cheese, chili flakes if desired, and a final drizzle of olive oil.