This is the kale salad that made my sister fall in love with kale. Well, at least she fell in love with this salad. If you're not into kale, this salad might just make you a convert too. It is THE Must Try Kale Salad.
And what’s not to love? It’s super garlicky with a tasty tang of lemon and a salty bite from the pecorino. Cue the drooling.
Nutritionally speaking, kale is packed with nutrients, like vitamin C and beta-carotene, two nutrients that get top billing for protecting your heart. So it's win-win. Except maybe not for the person who gets close to you after you've eaten it. (heck yeah to the garlic breath!).
If I want longer lasting salad satisfaction, I pack it with protein by adding a can of chickpeas (drained and rinsed) or a couple of tins of tuna (I prefer Italian tuna packed in oil).
Hope you love it as much as my sister does!
Recipe adapted from Dr. Weil’s Healthy Kitchen.
Simple Food: The Must Try Kale Salad
½ cup panko bread crumbs
1 tsp extra virgin olive oil
1 large bunch of lacinto (black) kale
¼ cup of freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon coarsely ground sea salt
½ teaspoon freshly ground pepper
pinch hot red pepper flakes
1 small container of grape tomatoes, sliced in half
½ cup grated pecorino cheese, plus ¼ cup for garnish
How to make:
Add panko bread crumbs to a hot pan and toast until just golden brown, stirring constantly. Stir in 1 teaspoon of olive oil. Set aside.
Remove ribs from kale, slice into bite-size pieces and place in a large bowl.
Whisk together lemon juice, olive oil, garlic, salt, pepper and red pepper flakes.
Pour dressing over kale and toss well.
Add grape tomatoes, ½ cup pecorino cheese and toasted panko bread crumbs and toss again. Sprinkle with the ¼ cup of pecorino.
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