Crunchy Lemony Garlicky Kale Salad

This kale salad is worth the hype.

I was skeptical of kale salads. I put them up there with avocado toast and kale chips, tasty enough but way overrated. Then I discovered this recipe and realized that there was truth under the hype. Caesar is good and Cobb is tasty, but this salad I crave.

Ingredients

1 bunch of tuscan kale (aka dinosaur, lacinato)
2-3 tablespoons olive oil
half a lemon
1/4 cup golden raisins
1/4 cup panko bread crumbs
1/3 cup walnuts
kosher salt
garlic powder
parmesan cheese

Instructions

1. Remove kale leaves from ribs and tear into bite size shreds in a big salad bowl.

2. Drizzle with olive oil and squeeze on juice from half a lemon. Massage kale (I know, but it does help), firmly working the lemon juice and olive oil into the leaves with your fingers. Mix in the golden raisins.

3. Heat frying pan over medium heat with a glug of olive oil. Sprinkle in panko, walnuts, a heavy pinch of kosher salt and smaller pinch of garlic powder. Toast in pan until everything is golden brown. Sprinkle onto kale leaves (enjoying the sizzle of hot crunchy topping meeting cool salad).

4. Grate fresh parmesan on top and serve alongside pizza, pasta or any other dish that would benefit from a hearty side salad.