Serves 4 to 6
Though kale has become ubiquitous here recently, Italians have been eating greens for centuries. It’s one of the reasons the Mediterranean diet is so healthy. The trick to this salad is to cut the kale into thin strips.
1 bunch kale, tough stems removed and leaves cut into ribbons
1 large tomato, seeded and diced
½ cup canned chickpeas, rinsed and drained
¼ cup chopped red onion
⅓ cup shaved Parmesan or Pecorino Romano cheese, plus more for serving
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon honey
Sea salt
Freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for drizzling
¼ cup Homemade Bread Crumbs (here)
Combine the kale, tomato, chickpeas, red onion, and cheese in a salad bowl.
In a small bowl, whisk together the mustard, lemon juice, honey, and salt and pepper to taste. Add the olive oil in a steady stream while continuing to whisk. Add more salt and pepper if needed. Pour the dressing sparingly over the salad and toss to coat.
Serve the salad topped with bread crumbs, grated cheese, and a drizzle of olive oil.