1 large bunch green, curly kale (though you could easily use Tuscan/Lacinato)

1/2 c fresh breadcrumbs
1 clove garlic
some olive oil

for dressing:
2 T olive oil
1 t balsamic syrup
1 T mustard
dash of curry powder
dash of paprika
pinch of salt black pepper
1 T miso paste
1 T mayo juice from 1/2 lemon

Wash and prep the kale by tearing off leaves from the thick stalk, then chop. In a small bowl, whisk all ingredients for the dressing until smooth. Toss/massage kale with the dressing using your hands. Toast the breadcrumbs on a pan over medium heat with a drizzle of olive oil and one clove of garlic, pressed. The salad can sit in the fridge, dressed, for a few hours, but you'll want to sprinkle and toss kale with breadcrumbs right before serving.

ALL THE BEST!