I know what you're thinking... delicious kale salad, is that possible? I am the first one to tell you that I have never been a big fan of kale. In fact, I actually really don't like it. A family member of mine visited one of Dr. Weil's restaurants a while back and tried this salad on their menu. It got rave reviews and therefore I decided to try it.
Much to my surprise, this salad really is DELICIOUS! The trick is to dress it with lemon juice which softens the texture of the kale so its not as tough to chew. Also, the recipe calls for tuscan kale, yet I have found that baby kale works even better. Baby kale has a softer texture and you don't have to spend extra time cutting the ribs out of the middle.
Also, believe it or not this salad really does last for 2-3 days! I actually prefer to eat it the second day because it tastes better. It doesn't get soggy, even when using baby kale the salad stays fresh and crispy for quite a while!
Dr. Weil's Kale Salad Recipe
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 3 cloves of garlic, mashed
- 1/2 tsp salt
- pinch of red pepper flakes
- 2 bunches of tuscan kale (approximately 14 oz) with the ribs removed and cut to 1/4 inch shreds (or substitute with 14 oz of baby kale leaves, no need to cut them up)
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1/4 cup toasted pine nuts (optional)
- In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
- Add grated cheese and pine nuts and toss.
- Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
Serves up to 8