Fiona’s Reviews > Six Seasons: A New Way with Vegetables > Status Update

Fall (Autumn)
Kale Salad

-1 bunch lacinato kale (aka Tuscan kale or cavolo nero) thick ribs cut out
-1/2 garlic clove finely chopped
-1/4 cup Pecorino Romano, finely grated
-extra virgin olive oil
-juice of 1 lemon
1/8 tspn dried chilli flakes
-kosher salt and black pepper
1/4 cup dried breadcrumbs

Put chopped kale on cutting board and mince till a paste, combine garlic, pecorino, glug olive oil, lemon juice, chili