- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup freshly squeezed lemon juice
- 3 garlic cloves, mashed
- 1⁄2 teaspoon salt
- Pinch of red pepper flakes
- 2 bunches kale (about 14 ounces), ribs removed and leaves sliced into 1⁄4-inch shreds
- 1⁄2 cup finely grated Grana Padano or Parmigiano- Reggiano cheese (grated on a Microplane)
- 2 tablespoons toasted whole wheat bread crumbs
- Grana Padano or Parmigiano-Reggiano cheese shavings, for garnish
Here’s the signature dish of True Food Kitchen. People who never imagined eating raw kale quickly become devoted. Unlike most salads, this one gets even better in the fridge overnight. Make the extra effort to find Tuscan kale—also sometimes labeled as black kale, Russian kale, or dino kale—as its deeper color and more complex flavor really lift this into the salad stratosphere.
1. In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.
2. Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.
True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil