1 sm.- med. bu. kale 1/4-1/3 c. raw sunflower seeds 1/2 c. large breadcrumbs 1/4-1/3 c. finely-grated Asiago cheese
Vinaigrette: 1-2 lg. cloves garlic, minced 1/2 c. olive oil 2-4 Tbsp. lemon juice salt and pepper, to taste
Make vinaigrette combining garlic with oil and lemon juice. Mix well. Add salt and pepper. Taste to correct proportions; it should be stronger than a vinaigrette for lettuce. The breadcrumbs need to be large, so it’s best to use day-old bread. Give it a whirl in the blender, and then toast the breadcrumbs either on the stove or in oven to a pale golden brown or until dry. Ready-made croutons could be used if they are crushed to the appropriate size. Lightly toast sunflower seeds. Let these cool while preparing the kale. If kale is young, julienne across the leaves until the rib gets tough. Then remove the rib and julienne the remaining kale. The pieces should be about the width of a rosemary leaf. Wash and remove most of moisture. Combine all ingredients in serving bowl, dress and toss well. Enjoy!
Submitted by member Jennifer Roberts