Favorite Kale Salad with Parmigiano Reggiano, Shallot Vinaigrette, and Toasty Bread Crumbs

Here are the essential elements to my favorite kale salad: Tuscan kale, stems removed, leaves finely chopped. No need to massage. Grated Parmigiano Reggiano Shallot Vinaigrette. See notes below if you'd like to make a small batch. Optional: olive oil toasted bread crumbs If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it's safe to give the processor a rinse and tuck it away. You absolutely do not need to use a food processor to make this salad. I've had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it's so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge.