" Kale " Caesar

Directions

1. 1
   Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan.
2. 2
   Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly.
3. 3
   Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces.
4. 4
   Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them.
5. 5
   After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts.
6. 6
   Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary.
7. 7
   Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top.
8. 8
   Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.