Wednesday, January 8, 2014

New York Times Kale Salad Recipe

I found this delicious kale salad on New York Time's website. I had searched for one on Google and always love NYT recipes. It is my new favorite lunch. My husband even likes it and thought it tasted similar to a Caesar salad (his favorite), but healthier. It's so easy to make. I buy organic bunches from Whole Foods for less than $3 each. I always wash it immediately after bringing it home, then whatever I am not using I wrap in a dish towel and keep in our fridge. My changes are in bold.

Raw Tuscan Kale Salad
(2-4 servings)

1 bunch Tuscan kale (also known as black or lacinato kale)
1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs
(Panko bread crumbs, but I do want to try making them, too)
1/2 garlic clove, finely chopped (1 clove)
1/4 cup finely grated pecorino cheese, more for garnish 
(Asiago cheese- already shaved from Whole Foods)
3 tablespoons extra virgin olive oil, more for garnish
Freshly squeezed juice of 1 lemon
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes (I usually omit these)
Freshly ground black pepper, to taste

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. (I do not use the ribs!)
2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.


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