A make-ahead kale salad that's simple & healthy

I love a good salad and am always trying new combinations.  Lately though I'm liking the less-is-more approach and this simple recipe adapted from the True Food Cookbook by Dr. Andrew Weil is perfect. There's 4 ingredients (not including olive oil, salt, pepper and red pepper flakes), it's super simple, includes the extremely popular and nutrient-dense kale, and it can be made a day ahead making it perfect to take to work or to grab and eat when time is limited.  It's actually even better the next day which can't be said for most salads.

This recipe serves 6-8

2 bunches of Tuscan kale
1/4 - 1/3 cup lemon juice (from 2-3 lemons depending how tart you like it)
3-4 cloves of garlic mashed
1/2 cup olive oil
1/2 cup grated Parmigiano-Reggiano cheese
1/2 tsp salt (plus a dash before serving)
pinch of red pepper flakes

Whisk the lemon juice, oil, garlic, salt, pepper and red pepper flakes.  Pour over the washed and ribboned kale and massage the dressing into the kale.  Let it sit for at least 30 minutes.  Add the cheese, toss again and enjoy in the next 2 days.

To ribbon the kale, stack about 5 leaves, roll and slice.

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