February 27, 2011

Tuscan Kale Salad

Saturday I made my way to True Food Kitchen (Andrew Weil's collaboration with Fox Restaurants) and I had to get my favorite Tuscan Kale Salad. I just knew I would find it online so here's the recipe so we can all enjoy it's tastiness while feeling smugly superior for being so healthy.

{image from here}

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.


{lovely little things} said...

I love finding new ways to use kale.

dreamday said...

i love this salad! i know where we need to meet for lunch next. :)

jillian m. said...

i'm bookmarking this! love kale! thanks for recipe.

Fun Today said...

This salad is the best!