Kale Salad with Lemon, Parmesan and Breadcrumbs

Chop the French bread in a food processor until it is in rough crumbs. You can also chop into small pieces if you don’t have a small processor. Heat 1 tablespoon of olive oil in a small pan. Toss in the French bread crumbs and saute until they begin to brown. Remove from heat and set aside.

In a small bowl, whisk together the lemon juice and remaining 4 tablespoons (or 1/4 cup) olive oil until well blended. In a large bowl, toss together the kale, dressing, bread crumbs and Parmesan cheese. Transfer to individual plates or serving dish and sprinkle with a little more cheese to serve.