Just in time for Memorial Day weekend and all the grilling that entails:
Garlicky Grilled Kale Salad
with Grilled Bread
Serves 4 to 6
For the salad:
2 bunches (about 1 pound) kale, washed and dried
3 tablespoons grapeseed or other high-heat oil, divided
1/4 teaspoon salt, plus more for bread
2 thick slices sourdough bread (about 3/4-inch thick)
1 small garlic clove
2 tablespoon shaved Parmesan (optional, see Recipe Notes)
For the dressing:
1 large garlic clove
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
Cut out and discard the stem and central rib from each kale leaf. In a large bowl, toss the kale leaves with 2 tablespoons grapeseed oil and 1/4 teaspoon salt, until leaves are evenly coated with oil. Rub both sides of the bread with the remaining tablespoon grapeseed oil and sprinkle with a little salt. Rub the small garlic clove over both sides of the bread.
Preheat the grill or grill pan to high heat. Working in batches, grill the kale leaves until brown and crispy on both sides, about 30 seconds to 1 minute per side. Grill the bread until crisp and lightly charred on both sides, 1 to 2 minutes per side. Roughly chop the kale leaves into bite-size pieces and place in a large bowl. Cut the bread into large cubes and set aside.
To make the dressing, grate the large garlic clove with a microplane (or use a garlic press) and combine with the lemon juice and 1/4 teaspoon salt in a small bowl. Slowly whisk in the olive oil. Pour the dressing over the chopped kale and toss to coat. Add the bread cubes and toss. Transfer to a serving platter or bowl and garnish with the cheese, if desired.