4ouncesgood quality french breadabout 1/3 baguette
3tablespoonsolive oil
1lemonjuiced and zested
1ouncefreshly grated parmigiano reggiano
kosher salt
fresh ground Pepper
Instructions
Break the bread up into chunks and put in a food processor. Pulse until crumbs are coarse.
Toast in a skillet over medium high heat with 2 tablespoons of olive oil, until golden, about 5 minutes. Season with kosher salt.
Drain on a paper towel until ready to use.
Remove the rib of the kale and slice the kale into thin strips.
In a large bowl, add kale, lemon zest, 1 tablespoon of lemon juice and 1 tablespoon olive oil, salt and pepper.
Toss together, and massage the dressing into the kale for 5 minutes.
To serve, spread the kale in a thin layer on a large plate or serving dish. Grate the cheese over the kale in an even layer. Spread the bread crumbs over the cheese and serve.
Notes
The homemade breadcrumbs are totally worth it, but if you really don't want to make the you can sub panko. But it won't be as good, I'm telling you right now.