Posted on: October 20, 2021 Posted by: janine Comments: 0

Adapted from Dr. Weil

Dr. Weil’s Tuscan Kale Salad

Ingredients

  • 4-6 cups Tuscan Kale loosely packed Lacinato or dinosaur kale (ribs removed), chopped into small pieces (I also like to use shredded curly kale)
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 2 cloves garlic (1 use 1 small clove)
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)
  • I like to add dried currants

Instructions

1

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch of red pepper flakes.

2

Pour over kale in serving bowl and toss well. Using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes the leaves.

3

Add most of the cheese and toss again.

4

Add bread crumbs, toss again, and top with remaining cheese.

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