11.26.2012

tuscan kale salad


[via Arizona Foothills]

Mom and I ate lunch at True Food Kitchen yesterday afternoon after our sunrise hike up Camelback Mountain. I got my usual Mediterranean chopped salad, and my mom got the kale salad. Their salads are deee-licious. Mom makes a pretty bomb kale salad, but she's always looking to improve it. She found the recipe for their kale salad here and is pretty excited to try it out, along with me.

Here is the recipe...


Ingredients
4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons 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
1/2 cup freshly made bread crumbs from lightly toasted bread
 
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.
  3. Add 2/3 of the cheese and toss again.
  4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

 
 
 

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