Kale Salad

One of my favorite cooking websites is 101Cookbooks. All of the recipes are vegetarian with a whole foods approach. And the photography is beautiful.

One recipe I go back to quite often is called Raw Tuscan Kale Salad. Kale is one of those super foods everyone should try. This salad is an easy way to sneak a little Super Green into your family. My  husband likes it, my kids gobble it down, and it's fast to prepare. An all around winner!

We planted rows and rows of kale this year. Today we thinned the rows and had a perfect little bundle to make our Raw Kale Salad.

Here is the recipe from 101 Cookbooks (my suggestions are in italics):

Raw Tuscan Kale Salad

1 bunch Tuscan kale  (the kids prefer the curly or flat leaf. but it does wilt faster)
2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs

1/2 (1) garlic clove
1/4 teaspoon kosher salt, plus a pinch

1/4 cup (or small handful) grated pecorino cheese (omit for vegans)

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 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 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 topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

Prep time: 10 min - Cook time: 5 min

Enjoy!