Tuscan Kale Salad Recipe
Tuscan Kale Salad Ingredients
- 4-6 cups Kale, loosely packed, sliced leaves
of Italian black (Lacinato, “dinosaur,” cavolo nero)
midribs removed - Juice of 1 Lemon
- 3-4 T 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 - ½ cup freshly made Bread Crumbs from
lightly toasted bread
Tuscan Kale Salad Directions
Whisk together lemon juice, olive oil, garlic, salt, and pepper,
and a generous pinch (or more to taste) of hot red pepper flakes. Pour
over kale in serving bowl and toss well. Add 2/3 of the cheese and toss
again. Let kale sit for at least 5 minutes. Add bread crumbs, toss
again, and top with remaining cheese.**I literally make this salad several times a week! I omit the cheese since I'm avoiding dairy and reduce the oil to 2 tbsp and increase the lemon a bit.
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