Tuscan Kale Salad

January 14, 2014 3:00 pm

True Food Kitchen –  Tuscan Kale Salad

I am, and have been a follower of Dr Andrew Weil for over 20 years.  As a matter of fact, my interest in nutrition and wellness may have been stirred by his health doctrines.  Back in October, I went on holiday to Arizona.  After a fantastic hike up Camelback Mountain, I had the chance to eat at True Foods Kitchen.  This chain of restaurants was created by Dr Weil and serves great tasting food with nutrient dense ingredients in a young and trendy atmosphere!! I fell in love.  So much so that I ate there 2 times(which is a lot considering the many restaurants I wanted to try in Phoenix). I just fell upon this recipe on the internet.  It is one of the salads I enjoyed with intensity.  I hope you enjoy it too.

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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