Made this tonight, highly recommend. Easy way to get some raw goodness into your diet and the lemony, cheesy dressing is fantastic. I added a handful of dried cranberries and some sliced purple radishes. The Whole Foods version uses pine nuts and sliced, quartered tomates. Very versatile, you get the picture.
RECIPE:
1 bunch kale (I used a purple, smaller variety from the farmer's mkt)
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino (or parmesan) cheese, plus adiitional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into ribbons, mine were 1/4 inch. You should have 4 to 5 cups. Place the kale in a large bowl.
Mince the garlic and mash it with 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve.
Prep time: 10 min - Cook time: 5 min
Adapted from (sorry, trouble with link) http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
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