Tuscan Kale Salad

For a long time, I wouldn’t even consider eating kale, collard greens, chard, any of those types of greens.  I’m not quite sure what I ate that reversed my opinion on these vegetables, but there is no going back.  Typically I have only prepared kale two different ways, as Chips or Asian style.  Recently I had a huge bunch of kale and didn’t feel like chips and then saw a great recipe posted on 101 Cookbooks, which is one of my favorite food blogs out there.  One day I hope to have pictures half as good as those.

Anyway, the recipe was for a Raw Tuscan Kale Salad.  The Vegetarian, despite being you know, a vegetarian, really did not like kale either.  Especially if it was cooked.  As I prepared this dish for lunch, she seemed intrigued, possibly even interested in trying the dish.  Since the kale was raw, it did not seem too ridiculous.  This is a really crisp, fresh dish, great as a side to a sandwich (which is what I did) or with soup, or just as an appetizer before dinner.  The crispy croutons and this delicious cheesy vinaigrette are just perfect compliments.

Recipe Courtesy of 101 Cookbooks

1 bunch kale, well washed and patted dry
2 slices bread, or homemade bread crumbs (large pieces)
1/2 garlic clove
1/4 teaspoon kosher salt
1/4 cup pecorino or freshly grated Parmesan cheese
3 tablespoons olive oil
Juice of one lemon, or 1/4 cup
pinch red pepper flakes
fresh ground black pepper

Cut the bottom few inches off the kale stems and discard. Slice into 1/2 inch-1 inch ribbons. About 5 cups. Place into a large salad bowl.

If using bread, toast until very crispy and then pulse in a food processor until coarsely chopped.

Using a mortar and pestle, mince the garlic and 1/4 teaspoon of salt into a paste. Place into a small bowl or ramikin. 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. Let the salad sit, undisturbed for about 5-10 minutes. Top with breadcrumbs, more cheese, oil and pepper, to taste and enjoy!!

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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4 Responses to Tuscan Kale Salad

  1. Angela says:

    KALE! We’ve had this discussion, I’m officially in love with it. I’ve never had it raw, though, so I will have to try this. Sounds like a perfect lunch option to cart to work.

  2. Yea, i hadn’t either. I was hoping it would be good, and it was

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  4. James says:

    Really liking this. Have never tried kale this way, but I do like kale in general so I’m excited to try this salad!

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