Simple Kale Salad | Eat to Thrive

Ingredients

• 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
• 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
• 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