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 Lacinato kale, which is nothing like the weed-like type of curly kale I typically think of. Lacinato, or dinosaur 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. I also omit the breadcrumbs, but that is just to keep it gluten free.
True Food Kitchen's Tuscan Kale SaladPrint Recipe
- 1 bunch/4-6 cups Lacinato Kale leaves, center ribs removed, and cut into thin ribbons
- 1 Tbsp lemon zest
- juice of 1 lemon
- scant 1/4 cup EVOO
- 2 garlic cloves, crushed
- salt & pepper, to taste
- red chili pepper flakes, to taste
- 1/3 cup Pecorino or Asiago cheese, freshly grated
- 1/2 cup toasted bread crumbs (optional)
In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper. Add red chili flakes to taste (I like about 1/4 tsp)
Pour dressing over chopped kale and add half of the cheese
Toss to coat evenly
Top with remaining cheese and breadcrumbs (if desired)