Ingredients:

  • 8 oz Tuscan Kale (Lacinato/Dinosaur kale), stems removed and finely ribboned
  • 1 tbsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated or minced
  • 1/2 tsp honey
  • 1/4 tsp black pepper
  • 1/2 cup shaved Parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp olive oil

Instructions:

  1. Place the ribboned kale in a large bowl. Drizzle with 1 tbsp lemon juice and a pinch of salt. Using clean hands, squeeze and massage the leaves firmly for 2-3 minutes until the kale transforms to a darker, more flexible, and velvety texture.
  2. In a jar or bowl, combine the 1/3 cup olive oil, champagne vinegar, 1 tbsp lemon juice, Dijon mustard, garlic, honey, and black pepper. Shake vigorously or whisk until the mixture is thick and opaque.
  3. Heat 1 tbsp olive oil in a small skillet over medium heat. Add panko breadcrumbs and stir constantly for 2-3 minutes until golden brown and nutty. Remove from heat immediately.
  4. Add the emulsified dressing to the massaged kale and toss to coat. Fold in the toasted panko and top with shaved Parmesan cheese before serving.