Sunday, November 11, 2012

Tuscan Kale Salad

dr weil tuscan kale recipe

This dish is the gateway train to kale addiction.  If you are new to kale and try this recipe, you will likely become hooked. This comes compliments of my hero, Dr Andrew Weil. 


His website is full of fantastic recipes and his nutrition-oriented restaurant, True Food Kitchen, serves the best food. A must try if you live in or are visiting Los Angeles.

{Some kale tidbits: Kale is being heralded as one of the most nutrient-dense foods. Just one cup provides an astonishing amount of Vitamin A, K, and C. Substitute kale for lettuce or toss some into a quinoa or pasta salad. When consuming raw kale in a cold salad, tenderize the leaves by massaging them as you clean them and then allow them to marinate in a citrus vinaigrette in the refrigerator for at least an hour to tenderize. The leaves never turn soggy.}

{update: I've gone back and revised this salad per the new recipe in the True Food cookbook and my addition of homemade bread crumbs}.

Tuscan Kale Salad

1/4 c crumbled bread (from a heel of Ezekiel bread)
1/2 c  + 1 T olive oil
1/4 fresh lemon juice
3 garlic cloves, mashed
1/2 t salt
2 pinches red pepper flakes
2 bunches Lacinato kale (aka dinosaur kale, Tuscan kale, black kale}
1/2 c grated Parmigiano-Reggiano cheese
* note - this salad is incredible as is but when you want to mix things up -  add 2 T of pine nuts and/or sun dried tomatoes, drained, patted dry and cut into slivers

Preheat oven to 350 degrees.  Toss crumbled bread with 1 T olive oil.  Spread on a baking sheet lined with parchment paper and bake until golden brown, about 10 minutes. Remove from oven and crumble the bread further using the back of a fork.  Set aside.

Remove the ribs from the kale leaves and slice the leaves into thin shreds.  Transfer to a large salad bowl.

In a small bowl, whisk 1/2 c olive oil, lemon juice, garlic, salt and red pepper flakes.

Slowly add the dressing to the kale, mixing and adding more dressing as needed. Let the salad sit at room temperature for 30 minutes. Add the cheese and bread crumbs and toss again.

To serve: divide salad among plates and finish each plate with an additional pinch grated cheese {optional}.

Leftovers can be stored in the refrigerator in an airtight container for up to 2 days.

Serves 8.

Source:  Adapted from True Food cookbook, Dr. Andrew Weil

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