Recipe from Dana Slatkin of Beverly Hills Farmgirl
Makes 6 servings
1/4 cup rice vinegar
1 garlic clove, minced
2 tablespoons Bragg Liquid Aminos
1/2 cup extra-virgin olive oil
2 tablespoons extra-vrigin olive oil
1 large garlic clove, minced
1/2 cup homemade breadcrumbs or panko
Kosher salt and freshly ground black pepper
1 bunch curly or flat kale, take out the spine
3 ounces sheep’s milk cheese (i.e. Manchego, Regiano Parmigiano), grated
- Prepare the Rice Vinaigrette: In a bowl, whisk the vinegar with the garlic and allow to sit for 5 minutes to let the garlic mellow. Gradually whisk the Bragg and the the oil.
- Prepare the Breadcrumbs: In a small skillet, heat the 2 tablespoons of oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes. Season with salt and pepper and transfer to a plate to cool.
- Cut the stems from the kale and thinly shred the leaves. Place in a large bowl, add the Vinaigrette and massage into the leaves using your fingers. Season with salt and pepper. Transfer to serving plates, top with the cheese and breadcrumbs, and serve. Once tossed, the salad will keep for a day.