Lemony Kale Salad with Roasted Tomatoes

This salad is part of a meal in Curtis Stone's Good Food, Good Life, where he intends the kale salad and roasted tomatoes to be served separately alongside pram-crusted pork chops. I like to make the kale salad with the roasted tomatoes. I serve it alongside a variety of dishes - tonight we're having it with Will's Fish Chowder. This salad is very easy and consistently popular at potlucks.

Lemony Kale Salad with Roasted Tomatoes

20 cherry tomatoes

2 tbsp EVOO

kosher salt and pepper

tuscan kale, stemmed and thinly sliced (enough for about 4 cups)

grated zest of 2 lemons

2 tbsp lemon juice

2 tbsp EVOO

kosher salt and pepper

optional: coarsely grated parmesan or asiago

Preheat oven to 450F. Toss tomatoes with EVOO, salt and pepper, and place on a heavy baking sheet. Roast for 5 minutes, until tomatoes begin to burst.

Toss kale with lemon zest, juice, and EVOO. Season with salt and pepper. Add tomatoes and their juices and gently toss one more time.

If you wish, you can then sprinkle grated cheese over top.