Prep time: 15 minutes
Cooking time: 0 minutes
Yields: 6 people
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 (optional)
Directions:
- Whisk together lemon juice, olive oil, garlic, salt, 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. (*Optional) Add bread crumbs, toss again, and top with remaining cheese.
Notes:
This salad stores well in the fridge for a week even with the dressing on it. I never add the bread crumbs to make it a gluten free dish and I usually use less cheese. Options: I've added walnuts and chopped apple to this salad.
Credit:
Dr. Andrew Weil