Salads

Dr. Weil’s Tuscan Kale Salad

Adapted from Dr. Weil

Dr. Weil’s Tuscan Kale Salad

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Ingredients

  • 1 large bunch Lacinato or dinosaur kale (the flat leaves), chopped into small pieces (I also like curly kale)
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use half of a clove)
  • Salt & 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 currants or cranberries

Instructions

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, 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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