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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tuscan Kale Salad Recipe

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This recipe for Tuscan Kale Salad is from Meals Matter , 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 ⅛ 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 (optional)
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, if using. Toss to coat evenly. Top with remaining cheese and breadcrumbs, if using.
Personal Notes:
Personal Notes:
Isabel loves “True Food Kitchen”….this is one of their recipe’s. She made it for me when I went to visit and I’ve made it for a crowd since then!

This salad tastes best the next day, after the kale has had time to soften. If serving the same day, use your hands to gently massage the clean kale prior to adding the dressing.

 

 

 

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