Dr. Weil's Kale Salad
This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
- Servings: 8
Source: Whole Living, December 2012
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, mashed
- 1/2 teaspoon coarse salt
- Pinch red pepper flakes
- 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
- 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
- 2 tablespoon whole wheat breadcrumbs, toasted
In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.