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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

True Food Kitchen's Tuscan Kale Salad Recipe

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This recipe for True Food Kitchen's Tuscan Kale Salad is from 316 GRACE STREET, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bunch Lacinato (Dinosaur) kale

scant ¼ cup fresh lemon juice

scant ¼ cup high-quality olive oil

2 garlic cloves, crushed

salt and pepper, to taste

red chili pepper flakes, to taste (I like about 1/8 tsp)

1 Tbsp lemon zest (this is not traditionally in recipe, but I like to add it)

¼ – ½ cup Pecorino Romano cheese, freshly grated

¼ cup toasted bread crumbs (optional)
Directions:
Directions:
In a small bowl, whisk together lemon juice, lemon zest, olive oil, garlic, red chili flakes, salt and pepper.

Rinse and tap dry kale leaves and remove stems. Cut leaves into ribbons. Add to a large bowl.

Pour dressing over chopped kale and add half of the cheese.

Toss to coat evenly. Top with remaining cheese and breadcrumbs, if using.

 

 

 

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