Tuscan Kale Salad

Ingredients

• 6 oz cherry tomatoes
• 1 T olive oil
• 1 sprig fresh rosemary, roughly chopped
• ¼ t salt
• 1 garlic clove, finely minced
• 2 T olive oil
• ½ lemon, juiced
• pinch crushed red pepper flakes
• to taste salt & pepper
• to taste black pepper
• 5 oz Tuscan kale, de-stemmed & chopped
• 0.75 oz pecorino cheese, grated

Instructions

1. 1

   Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. 2

   Toss cherry tomatoes with 1 T olive oil, fresh rosemary, and ¼ t salt. Spread in a thin layer on the prepared baking sheet and bake for 15–20 minutes until tomatoes start to blister. Set aside and allow to cool.

3. 3

   While tomatoes bake, make the dressing. Create a garlic paste using a chef knife by gathering garlic pieces into a large pile, holding the blunt edge of the knife with both hands at a slight angle, and pressing and scraping the sharp edge of the knife against the garlic pieces along the cutting board. Regather the garlic and continue pressing and scraping until a paste has formed. Alternatively, garlic can be pounded into a paste using a mortar and pestle.

4. 4

   Transfer garlic paste and its oils to a small bowl. Add 2 T olive oil, lemon juice, red pepper flakes, salt, and black pepper, and vigorously whisk to combine creating an emulsion between the oil and lemon juice. The dressing will be thick in order to coat kale leaves.

5. 5

   In a medium mixing bowl, pour the dressing over kale and toss very well to thoroughly coat. Using both hands, massage the kale for 2–3 minutes until the leaves have softened and turn a more vibrant green.

6. 6

   Transfer to a large serving bowl and add the roasted tomatoes and pecorino cheese, and gently toss until combined. Enjoy!

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