Kale Salad with Lemon Vinaigrette

For the Lemon Vinaigrette: In a large bowl, whisk together the juice from 1 large or 2 small lemons, 3 tablespoons of olive oil, 1 1/2 teaspoons of Dijon mustard, 1/2 teaspoon of maple syrup, 1 finely minced garlic clove, and a pinch of salt and pepper. Season to taste.

For the Kale Salad: Remove the kale leaves from their thick stems and finely chop them. Add the chopped kale to the bowl with the prepared dressing and massage the kale thoroughly with your hands until it softens. Refrigerate the kale while you prepare the croutons and other salad components.

For the Homemade Croutons: Heat a medium skillet over medium heat. Add 1 tablespoon of olive oil, then add your 1 1/2 cups of torn bread (preferably stale). Season the bread with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of garlic powder. Once one side of the bread gets golden brown (about a minute or two), flip the pieces and add more olive oil as needed. Continue cooking until both sides are golden brown and crispy. Remove from heat.

To Assemble the Salad: Add the 1/2 finely chopped cucumber, 1/2 thinly sliced small red onion, 3 tablespoons of chopped fresh mint, 1/4 cup of pine nuts, 1/4 cup of grated pecorino cheese, 1/4 cup of golden raisins, and the homemade croutons to the bowl with the dressed kale. Toss all ingredients to combine well. Serve immediately.