Kale Salad

Kale Salad

inspired by the popular dish at the restaurant I work at

Ingredients

  • 1 bunch of Tuscan Kale (it’s really important that it’s this kind of kale..sometimes also known as Lacinto, Dino, Black)
  • Juice of 2 lemons
  • 1/4 cup EVOO
  • 3 cloves of garlic
  • Pinch of red pepper flakes
  • 1/2 tsp salt
  • Pepper to taste
  • (optional) 1/4 cup parmesan cheese
  • (optional) 1/4 cup (preferably whole wheat) bread crumbs
Directions
Start by shucking each leaf of kale (rip the leafy part from the stem) and disregard the stem.  Bunch the kale leaves in a small little bundle and begin cutting the kale into bite-sizable pieces…place in a bowl and set aside.  For the dressing it’s preferable to have a Vitamix, immersion blender or regular blender…if you don’t have any of these options a wisk will do…just be sure to finely chop garlic and get your wrist ready for whippin’.  Begin by blending together lemon juice, garlic, red pepper flakes, salt and pepper until well combined.  With the machine still running slowly add your EVOO till the dressing thickens up a little but still have a predominantly garlic/lemon flavor, not olive oil flavor.  Pour dressing over salad, toss and massage well, let sit for 10-15 minutes and then top with your cheese and breadcrumbs:-)
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2 thoughts on “Kale Salad

  1. Pingback: Mission: Happy New Year! | designingmyroadtoroam

  2. Pingback: Mother’s Day Extravaganza!! | designingmyroadtoroam

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