When I was in Scottsdale, Arizona I tried this amazing kale salad at True Food Kitchen. I love the idea of eating raw kale over your typical romaine lettuce in a salad because it is much more nutritious. This recipe calls for dinosaur kale or a black Italian kale. This refreshing and spicy salad is perfect for a warm summer night.
Ingredients:
- Thoroughly wash 4-6 cups of dinosaur kale, midribs removed, chopped.
- juice of 1 lemon
- 3-4 T EVOO
- 2 cloves garlic, mashed
- salt and pepper to taste
- hot red pepper flakes to taste
- 2/3 cup of grated Pecorino Toscano cheese (I used Parmesan)
- 1/2 cup freshly made bread crumbs from lightly toasted bread (optional)
- whisk together lemon juice, EVOO, garlic, salt, pepper and a generous pinch of hot red pepper flakes
- pour over washed and chopped kale in serving bowl and toss well
- add 2/3 of the cheese and toss again
- let the kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Enjoy!
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