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

Adapted from Dr. Weil

Dr. Weil’s Tuscan Kale Salad


  • 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



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


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.


Add most of the cheese and toss again.


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

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