Dr. Weil’s Tuscan Kale Salad

Recipe from Dr. Weil

Ingredients

  • 1 large bunch kale (or 2 small bunches) – I like to shred the kale
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use a half clove)
  • Salt & pepper, to taste
  • Red pepper flakes, to taste
  • 2/3 cup grated Pecorino or Parmesan cheese (I use 1/4 cup)
  • 1/2 cup freshly made bread crumbs from lightly toasted bread (I use Panko)

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Sometimes I like to add about 2 teaspoons honey.
  2. Pour over kale in serving bowl and toss well, gently massaging the dressing into the leaves.
  3. Add most of the cheese and toss again.
  4. Add bread crumbs, toss again, and top with remaining cheese.
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