Ingredients
The following ingredients have 4 Servings
- 3 bunches lacinato kale (Tuscan kale or cavolo nero, thick ribs cut out)
- 2 garlic cloves (finely chopped)
- 1/3 cup finely grated Pecorino Romano cheese (plus more to finish)
- Extra-virgin olive oil
- Juice of 1 lemon
- 1/4 teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving on the side of the salad
- 2 teaspoons Gaby’s This is Everything Seasoning
- 1-2 avocados (sliced)
- 1 lb salmon (cut into 4 4-ounce filets)
- kosher salt and freshly cracked black pepper
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter
Instruction
- Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into very thin, about 1/16 inch, ribbons. Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.
- Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, chile flakes, salt, and plenty of black pepper, and whisk to combine.
- Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes so the kale softens slightly. Top with the toasted breadcrumbs, avocados, more cheese, and drizzle with more oil and the This Is Everything seasoning.