Monday, March 19, 2012

Best Kale Salad (recipe)

After eating at True Food Kitchen I have become slightly obsessed with kale. They have the best (in my opinion) kale salad. I could eat it all day. And they are kind enough to put it on their website for all of us to try. 

Dr. Weil's Kale Salad

- 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
- juice of 1 lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- salt & pepper, to taste
- hot red pepper flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
- 1/2 cup freshly made bread crumbs from lightly toasted bread
  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

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