_ Ingredients
7 tbsp olive oil
3 bunches curly kale
0.5 cup panko breadcrumbs
6 tbsp grated parmesan
1.5 tbsp lemon juice
9 cloves garlic
1.5 tbsp mayonnaise
tbsp water
0.5 tsp Worcestershire sauce
tsp Dijon mustard
0.5 tsp salt
1/7 tsp crushed red pepper flakes
black pepper
_ Instructions
In a small saucepan, combine 1/3 cup of olive oil with the garlic
cloves. Cook over low heat, stirring occasionally to prevent burning,
until the garlic turns light golden brown and roasted, about 15
minutes.
Carefully remove garlic from heat. The oil will be very hot. Once the oil has
cooled to room temperature, remove and reserve the garlic cloves. Keep the
garlic-infused oil, you'll need it soon.
In a blender combine roasted garlic cloves, mayonnaise, lemon juice, water, 1
tbsp parmesan, Dijon mustard, Worcestershire sauce, salt, pepper and Tabasco.
Blend until smooth and well combined.
Turn the blender to medium and very slowly drizzle in the roasted garlic oil
through the opening in the top. Do not pour it in all at once or it will not emulsify
and you will have a broken dressing.
Remove the lid and scrape down the sides with a rubber spatula. Replace the lid
and blend on high once more. The finished dressing should be smooth and well
combined with no streaks of oil.
In a small mixing bowl combine panko breadcrumbs, 1 tbsp olive oil and crushed
red pepper flakes. Toss to combine.
Transfer the breadcrumb mixture to a frying pan and cook over medium heat
until the breadcrumbs are toasted golden brown, stirring often to prevent
burning. Immediately remove the breadcrumbs from the pan and set aside.
Place chopped kale into a large mixing bowl or salad bowl. Pour the roasted
garlic dressing over the kale, then massage the kale for 3-4 minutes until kale is
wilted and well coated with dressing.
Add breadcrumbs and 1/4 cup of parmesan to the salad and toss to combine.
Serve.
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