March 20, 2012

Raw Tuscan Kale Salad

A hearty winter salad that leaves you feeling refreshed & full of energy!

 

 

 

 

 

 

 

INGREDIENTS

• 1/2 bunch Tuscan or Jacinta kale, 1/2 bunch of organic spinach
• 2 slices of ciabatta bread (or homemade hearty bread crumbs)
• 1 smashed garlic clove
  1/4 Hawaiian Sea Salt (or cedar smoked salt is nice from Spice Merchants)
• 1 handful of (good quality) grated pecorino cheese- plus shavings for garnish
• 3-4 tablespoons of Temecula Olive Oil- Garlic OR Lemon infused
• 1 Meyer lemon juiced
• pinch of red pepper flakes & cracked pepper (toast in frying pan, stove top- low heat- for 1 minute)

Wash the kale really well!  Trim the spine out, pat dry and slice into 1/2 ribbons.  You’ll end up with about  2-3 cups of kale.  Wash dry spinach- if really large leaves- fold and cut in half.

Place the kale/spinach in a large bowl to hold.

Cover ciabatta bread with a light coating of salted butter- then toast in the oven on 375 until golden brown on both sides and dry throughout.  Cut into into small chunks, and pulse in a food processor until the mixture forms coarse crumbs.

Smash the garlic with the flat part of a large knife- add pinch of salt, 1/4 cup cheese, 3-4 tablespoons oil, lemon juice, pinch of pepper flakes, and black pepper and whisk in medium stainless steel bowl to combine.

Pour the dressing over the kale & spinach and toss- use your hands to mix it all in super well (you have to coat those thick kale leaves well)!   Let the salad sit for a few minutes to absorb the dressing, then serve top with bread crumbs, additional cheese, and a drizzle more of oil & pinch of salt if needed.

Adapted from the Raw Tuscan Kale Salad with Chilies and Pecorino recipe in Melissa Clark’s In the Kitchen with A Good Appetite.

Prep time: 10 min Cook time: 5 min