Monday, October 17, 2011

Raw Tuscan Kale Salad


I recently had this salad at a friend's house for dinner.  It was incredible!!!  A great, unique way to add a salad to any meal.  I will definitely be making this a million more times!

Raw Tuscan Kale Salad

1 bunch Tuscan kale (for ex: black or lacinato)
1 bag croutons
1/2 garlic clove
1/4 teaspoon kosher salt, plus a pinch
1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
3 tablespoons extra-virgin olive oil, plus additional for garnish
Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
1 small package slivered almonds
1/8 teaspoon red pepper flakes
Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Process kale in a food processor. You should have 4 to 5 cups. Place the kale in a large bowl.
 
Add slivered almonds.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
  
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. 
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 (the dressing will be thick and need lots of tossing to coat the leaves). 
 
Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
 

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