True Food Kitchen Recipe: Tuscan Kale Salad | NBC4 Washington

True Food Kitchen Recipe: Tuscan Kale Salad

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    NEWSLETTERS

    Dr. Andrew Weil explains the meaning of true food and shares the ingredients for creating a nutritious kale salad. His True Food Kitchen has recently opened in Fairfax. (Published Tuesday, Sept. 23, 2014)

    Dr. Andrew Weil explained the meaning of "true food" and made a nutritious kale salad when he stopped by News4 Midday. His True Food Kitchen has recently opened in Fairfax.

    Serves 4-6.

    Ingredients:

    • 4-6 cups of loosely packed, sliced leaves of Italian black kale (also known as Lacinato, "dinosaur," or cavolo nero) with midribs removed
    • juice of one lemon
    • 3-4 T extra-virgin olive oil
    • 2 cloves garlic, mashed
    • hot red pepper flakes, to taste
    • 2/3 cup grated pecorino roscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as asiago or parmesan
    • 1/2 cup freshly made bread crumbs from lightly toasted bread

    Directions:

    1. Whisk together lemon juice, olive oil, garlic, salt and pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

    2. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least five minutes.

    3. Add bread crumbs, toss again and top with remaining cheese.