Ingredients:

  • 1 large bunch (about 200g) Lacinato/Dinosaur Kale (or curly kale), stalks removed
  • 1 Tablespoon (15 ml) Extra Virgin Olive Oil (EVOO) for massage
  • 1/4 Teaspoon (1.25 g) Fine Sea Salt for massage
  • 1 small (50g) Shallot, very finely minced
  • 2 Tablespoons (30 ml) Fresh Lemon Juice for massage
  • 1/4 Cup (60 ml) Extra Virgin Olive Oil for vinaigrette
  • 2 Tablespoons (30 ml) Fresh Lemon Juice for vinaigrette
  • 1 Teaspoon (5 ml) Dijon Mustard
  • 1/2 Teaspoon (2.5 ml) Runny Honey or Maple Syrup (optional)
  • 1 small clove Garlic, microplaned or very finely minced
  • 1/4 Cup (25 g) Finely Grated Parmigiano Reggiano
  • Pinch of Black Pepper, freshly ground
  • Salt, to taste
  • 1/2 Cup (25 g) Panko Breadcrumbs
  • 2 Tablespoons (30 g) Pine Nuts, or slivered almonds
  • 1 Tablespoon (15 ml) Olive Oil (for toasting)
  • Flaky Sea Salt (for finishing)
  • 1/4 Cup (25 g) Shaved Parmigiano Reggiano (for topping)

Instructions:

  1. Prep the Kale: Wash the kale thoroughly. Strip the leaves from the tough central stalks. Stack the leaves, roll them tightly (chiffonade style), and chop them into bite-sized pieces (about 1 cm wide). Finely mince the shallot and set aside.
  2. The Essential Kale Massage (Tenderising): Place the chopped kale in the large mixing bowl. Add the 1 Tablespoon EVOO, 1/4 Teaspoon of salt, and 2 Tablespoons of lemon juice (the dedicated massage portion). Using clean hands, vigorously rub and squeeze the kale leaves for 2 to 3 minutes until they feel silky. Allow the kale to rest for at least 10 minutes.
  3. Toast the Crunch: Heat 1 Tablespoon of olive oil in a small skillet over medium heat. Add the panko breadcrumbs and pine nuts (or almonds). Cook, stirring constantly, until golden brown and fragrant (about 3–4 minutes). Transfer the toasted mixture immediately to a small plate to cool and sprinkle lightly with flaky sea salt.
  4. Whisk the Vinaigrette: In a medium bowl, combine 1/4 Cup EVOO, 2 Tablespoons lemon juice, Dijon mustard, honey/maple syrup (if using), and minced garlic. Whisk vigorously until slightly emulsified. Whisk in the 1/4 cup finely grated Parmesan and pepper. Taste and adjust salt.
  5. Assembly and Serving: Add the finely minced shallot to the massaged kale bowl. Pour about two-thirds of the vinaigrette over the kale and shallots. Toss gently until every leaf is coated. Transfer the salad to your serving platter. Top immediately with the cooled, crunchy panko/nut mixture and scatter the shaved Parmesan over the top. Serve straight away.