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, cavolo nero, or dinosaur kale — as its deeper color and more complex flavor really lift this into the salad stratosphere. -Andrew Weil
Ingredients
Directions
In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes.
Remove the ribs from the kale and slice leaves into 1/4 inch shreds.
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.
Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.
This recipe is courtesy of Dr. Weil’s True Food Kitchen
Ingredients
Directions
In a salad bowl, whisk together the oil, lemon juice, garlic, salt and red pepper flakes.
Remove the ribs from the kale and slice leaves into 1/4 inch shreds.
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.
Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.
This recipe is courtesy of Dr. Weil’s True Food Kitchen
