Raw Kale Salad

1 bunch red kale

2 ounces crostini

1 small garlic clove

1/4 teaspoon kosher salt, plus a pinch

1 1/2 - 2 ounces grated pecorino cheese, divided

3 tablespoons extra virgin olive oil

freshly squeezed lemon juice - 1/4 cup

1/8 teaspoon red pepper flakes

freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard.  Slice the kale into thin ribbons and wash well, spin dry.  You should have 4 to 5 cups.  Place the kale in a large bowl.

Crush the crostini with a rolling pin to make coarse bread crumbs

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon salt into a paste.  Transfer the  garlic to a small bowl.  Add half the cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes and black pepper and whisk to combine.  Pour the dressing over the kale and toss very well - I used my hands to work the dressing into the kale.  Let the salad sit for 5 minutes.  Toss with the bread crumbs and additional cheese and serve.

adapted from 101 Cookbooks Raw Tuscan Kale Salad