about ½ bag kale, rinsed, chopped, and stems removed
a drizzle of olive oil (for massaging the kale)
Dressing
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp Japanese soy sauce or Worcestershire sauce
lemon juice, to taste
1 garlic clove
1 tbsp finely chopped capers
finely grated Parmesan (plus extra for topping)
freshly ground black pepper + a little salt
Directions
Toast the panko Heat the olive oil in a pan over medium heat. Add the crushed garlic, panko, and a pinch of salt. Stir often and toast for 5–10 minutes until golden and crispy. Remove from heat and let cool.
Make the dressing Blend all dressing ingredients in a blender, or mix by hand. Taste and adjust with more lemon, pepper, or salt until it’s perfect.
Massage the kale Add kale to a large bowl. Drizzle with a little olive oil and massage with your hands for 1–2 minutes until it softens and becomes easier to chew (and gentler on the stomach).
Assemble the salad Toss the kale with the dressing until evenly coated. Plate it up and top with a mountain of Parmesan, crispy panko, and a pinch of chili flakes.
