Tuscan Kale Salad

~:~ meant to be ~:~
it almost seems that
if it’s meant to be,
all things in the universe conspire to get you there
and if it’s not,
all things in the universe conspire to not get you there.
a lot of times in life, it is so.
i tend to believe it’s meant to be,
the path taken.
- Elvin Ng, MediaCorp Artist

Today, I tried making a salad with Kale and it turned out very nice! It's something new in our cafeteria and people came back for seconds. :)

Inspired by True Food Kitchen Restaruant's visit few weeks ago, this Tuscan salad is made with strips of Italian kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, brown sugar, grated parmesan cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny flavors of Tuscany to your tastebuds. :)
Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C. With such rich nutrients, it is a waste to use it as a salad bar decoration.

2 bunches of kale, sliced leaves, midribs removed
6T lemon juice
8 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
salt, pepper, sugar to taste
hot red pepper flakes, to taste
3/4 cup grated Parmesan cheese
2/3 cup freshly made bread crumbs

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flake, 2/3 of bread crumbs, 1/2 cheese. Pour over kale in serving bowl and toss well. This will help to "break down" the vegetable and make it easier to chew. Let salad sit for at least 15 minutes. Add bread crumbs, toss again, and top with remaining cheese.

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.