I love living in the northeast, where we have an entirely new season every ~ 4 months or so. By early March, winter has seemed like eons, however - but right when we're about to completely lose it, spring begins to taunt us with the electricity of longer lovely twilight evenings, and sun-warmed days between cold gusts of winter wind. Every living creature is enlivened by the promise of warmer weather, colorful landscapes, and longer days. Trees produce miniscule buds. Early flowers rise. Birds tweet. I absolutely love these dramatic changes.

As a creature of these environs, I begin to prepare for the seasonal shift, and part of that is shifting my thoughts and feelings on diet: gone are the days of all-day cooked stews and hearty meaty dishes. I long for crisp, bright, colorful, less-cooked fare, and I can hardly wait for the bounty of fresh foods spring will bring.

Though some of them are starting to appear (hello, beautiful bitter greens of every kind!) - but it's not all here yet - and I am scraping the bottom of the creativity barrel with the same winter veggies. Lately, I've been deeply satisfied with the recipe below - a perfect wintery prelude to spring, in all its raw crispness, fashioned from a favorite winter veggie - kale - served raw with a spicy/tangy dressing. Enjoy...

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Tuscan Kale Salad

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup bread crumbs (coarse)
1/2 garlic clove, finely chopped
1/4 cup finely grated pecorino cheese (or parmesan in a pinch), more for garnish
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.