Saturday, July 26, 2014
Inquirer Daily News

Kale Salad

From True Food by Andrew Weil

8 serving(s)

1/2 cup extra-virgin olive oil

1/4 cup freshly squeezed lemon juice

3 garlic cloves, mashed

1/2 teaspoon salt
 
Pinch of red pepper flakes
 
2 bunches kale, ribs removed and leaves sliced into ¼-inch shreds
 
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese
 
2 tablespoons toasted whole wheat bread crumbs
 
Grana Padano or Parmigiano-Reggiano cheese shavings for garnish

1.   In a salad bowl, whisk together the oil, lemon juice, garlic, salt, and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.

2.   Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.
 
Per serving: 189 calories, 15.6 g fat, 3.4 grams saturated fat, 7 milligrams cholesterol, 10.7 grams carbohydrates, 4.9 grams protein, 240 milligrams sodium, 18. g fiber.
Tagged as: | Salad

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