Kale Salad
Created by Joanne Witmyer courtesy of Dr. Andrew Weil's True Food KitchenServes: 4 – 6
Course: Salad
Diet: Vegetarian
Season(s): Fall
Ingredients
- 4-6 cups Lacinato (or other variety) kale, loosely packed, leaves sliced, midribs removed
- Juice of 1 lemon
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, mashed
- Salt & pepper, to taste
- Hot red pepper flakes, to taste
- 2/3 cup grated Pecorino Toscano cheese or similar grating cheese
- 1/2 cup freshly made bread crumbs from lightly toasted bread
Instructions
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets