I visited my parents in Arizona a few weeks ago, and my mom kept raving about this Tuscan kale salad from True Food Kitchen. Now, I can't recall ever raving about a kale salad, so her enthusiasm intrigued me. In typical mom fashion, she asked the restaurant for the recipe, and found out it is actually on Dr. Weil's website.
My mom makes this salad every week, and we made it together while I was in town. Let me tell you, it is DE-LICIOUS! You use Tuscan kale aka dinosaur kale aka lacinato kale, which is nothing like the weed-like type of curly kale I typically think of. Tuscan kale, is a much more tender variety, but still hearty and sturdy. Plus, the flavors in the dressing complement each other so well! There is just a touch of heat from the red pepper, which contrasts well with the tanginess from the lemon and aged cheese.
You can make this salad ahead of time, and furthermore, it is an easy recipe to double or triple. I love making it on Sunday and having it for the week. Plus, I found it actually tastes better the next day, as the kale begins to soften and the flavors meld together.
When I was on the Candida Plan, I omitted the cheese and breadcrumbs, and I still continue to make it that way. Without the cheese or breadcrumbs this salad is Paleo, Keto, and Whole30 compliant.
The original recipe is also available in the True Food Cookbook, I have available in my SHOP. It is by far one of my favorite cookbooks, and one of my favorite gifts for my my fellow True Food loving friends!Print