Dr. Weil’s Tuscan Kale Salad


Recipe from Dr. Weil

Ingredients

  • 1 large bunch Lacinato or dinosaur kale (the flat leaves), chopped into small pieces
  • Juice of 1 lemon (I use 2 tablespoons)
  • 3-4 tablespoons extra-virgin olive oil
  • 1 clove garlic, mashed (I use half of a 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)
  • I like to add currants or cranberries

Directions

  1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
  2. Pour over kale in serving bowl and toss well, using your hands, gently massage the dressing into the leaves. This step is very important as it tenderizes 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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