The kale was flourishing as the tomato harvest began. We were still in the season of more eggs than we knew what to do with and some cooked garbanzos lingered from another meal. What a dynamite salad as a result!
The kale is fresh, not cooked in any way. To use it as a base for a salad, it is necessary to shred it in strips as thin as possible. The resulting shreds are tender and pick up the olive oil and garlic dressing easily. This is foundationally important.
The salad combination is most flavorful at room temperature. I suggest building the salad with room temperature ingredients and serving it as soon as the construction is complete. The exception to this is the grated Romano. It gets grated right out of the refrigerator but is pretty much room temperature when it gets to the table.
The above ingredients and amounts are suggestions. Be flexible and work with what you have and what you love. Put it all together with a fine dressing and everyone will consider it to be gourmet. Have fun!
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