Simple Kale Salad

• 1 garlic clove, finely chopped
• ¼ cup finely grated pecorino cheese, more for garnish
• 3 tbs extra virgin olive oil
• Freshly squeezed juice of 1 lemon (2-3 tbs)
• ¼ tsp kosher salt
• ⅛ tsp red pepper flakes
• Freshly ground black pepper, to taste

Salad Dressing #2:

• 4 tbs olive oil
• juice of 1 lemon
• 2 garlic cloves, minced
• 1/8-1/4 tsp red pepper flakes (depending on how much heat you want)
• salt & pepper to taste

Salad:

• 4-6 cups tuscan kale (also known as lacinato or dinosaur kale), destemmed and sliced / cut into ribbons
• 1/2 cup pecorino toscano cheese or parmesan, grated (use less or omit if using Dressing #1)
• 1/2 cup slightly toasted bread crumbs or homemade croutons
• 1/3 cup toasted sliced almonds (or pine nuts)
• 1/3 cup dried cranberries

Directions:

1. For Dressing #1 and #2, whisk together all ingredients.
2. Place kale in a serving bowl and toss with the dressing.
3. Add the cheese, if using, the nuts, and the cranberries, and toss again.
4. Let the salad sit for 5-10 minutes and toss in the bread crumbs / croutons and remaining cheese.