Friday, June 7, 2013

Tuscan Kale Salad

I am always looking for new ways to include kale into my diet, whether it be in smoothies, salads, or soups. Today, we go back to the basics and make a very simple, yet flavorful Tuscan Kale Salad. Instead of chopping the kale into pieces, I decided to shred the kale, and served it with bread crumbs, pecorino romano cheese, olive oil, and lemon juice. The shredded kale allows all of the bare edges to absorb the liquid for flavor, and the salty bite from the pecorino really makes the salad pop.

Tuscan Kale Salad

  • 1 head of kale, shredded into thin slices
  • 1/4 cup breadcrumbs (I used a slice of my homemade whole grain bread)
  • 1/2 garlic clove
  • 1/4 tsp. salt
  • 1 lemon, zested and juiced
  • 3 tbsp. olive oil
  • 1/3 cup pecorino romano cheese
  • 1/8 tsp. red pepper flakes
Trim the kale to remove the large stems that run through the middle. Slice the kale into 1/2 inch ribbons. Place the kale into a large bowl.

Toast the bread until golden on both sides. Pulse it in a food processor until the mixture forms coarse crumbs.

Mince the garlic and 1/4 tsp. salt into a paste. Transfer the garlic to a small bowl. Add 1/3 cup cheese, 3 tbsp. oil, lemon juice and zest, a pinch of salt, and pepper flakes. Whisk to combine.

Pour the dressing over the kale and toss well to combine. Let the salad sit for 5 minutes, or up to an hour before serving. Serve topped with breadcrumbs, additional cheese, and a drizzle of oil.

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