Raw kale salads are surprisingly/incredibly yummy. Good and good for you!

-In a jar with a tightly fitting lid, combine a generous ¼ cup extra virgin olive oil with 4 cloves of garlic put through a garlic press.

-Take 2 large slices of bread (any kind works). Chop into ½ inch cubes and place in a bowl.

-Sprinkle the bread with 1-2 TBS of the olive oil/garlic mixture and a pinch of sea salt and toss.

-Toast in the oven or on the stove top for a few minutes until brown and crisp, being careful not to burn them. Set aside.

-Wash 1 bunch Red Russian kale.

-Take the stems out of the kale by holding the stem, then tearing away the leaf part. Discard the stems.

-Chop the kale leaves into small pieces, spin or pat dry and place into a salad bowl.

-To the remaining olive oil/garlic mixture add the following:

A big pinch of sea salt

Freshly ground black pepper

The juice of 1 fresh lemon

-Shake well and then pour over the kale.

-Using your hands, massage the dressing onto the leaves to wilt the salad.

-Sprinkle with ¼ cup freshly grated Parmesan cheese, toss again and top with the croutons.