First things first, you need to wash and dry your Tuscan kale. Remove the tough stems and tear the leaves into bite-sized pieces. A good way to do this is to hold the stem with one hand and run your fingers down the leaf. This will give you perfectly torn pieces without the hassle of chopping.

In a small mixing bowl, combine the minced garlic, sea salt, lemon juice, crushed red pepper flakes, and lemon zest. Whisk in the extra-virgin olive oil until fully emulsified. This simple yet flavorful dressing is what elevates the salad.

You heard me right – massage the kale! This might sound funny, but it’s wonderful for breaking down the fibrous texture. Place the torn kale in a large bowl, pour the dressing over it, and use your hands to massage everything together. Go on, get in there! This helps the kale absorb the flavors and makes it tender.

Time to get nutty! Toss in the toasted pine nuts and the grated pecorino cheese. The pecorino adds a salty bite while the pine nuts contribute a lovely crunch.

Toast your rustic country bread in a skillet until golden brown. Tear it into coarse crumbs and sprinkle it over the salad. The breadcrumbs add an additional layer of texture that makes this salad really satisfying.

Give the salad a final toss to combine all ingredients. Adjust seasoning with freshly ground black pepper and a pinch of salt if needed. Drizzle a bit more olive oil on top as a finishing touch.