Tuscan Kale Salad Recipe from True Food
Last week, we shared our ten favorite vegetarian entrees in Phoenix, but an unforgettable salad didn't make the cut. Why? Because you can make it at home! It's always a treat to go to True Food Kitchen to enjoy fresh juice drinks or inventive cocktails with their signature Tuscan Kale Salad. But when you don't have time to enjoy lunch or dinner out of the house, luckily True Food has been nice enough to share the recipe so that you can quickly toss it together for a healthy meal.
Lemon juice gives the salad a bright flavor, which is rounded out with garlic, red pepper flakes, and Italian hard cheese, like Pecorino. Steer clear of Parmesan, however, because the real stuff from Parma must be made with animal rennet, as are many European cheeses. Be sure to check labels, and to play it on the safe side, go with a vegan substitute, like Daiya Shredded Vegan Italian Cheese or Eat in the Raw's Parma.
• 4-6 cups Kale, loosely packed, sliced leaves of Italian black varieties (Lacinato, "dinosaur," cavolo nero) with midribs removed
• Juice of 1 Lemon
• 3-4 T Extra-Virgin Olive Oil
• 2 cloves Garlic, mashed
• Salt & Pepper, to taste
• Hot Red Pepper Flakes, to taste
• 2/3 cup grated Pecorino Toscano cheese or other flavorful Italian grating cheese
• 1/2 cup freshly made Bread Crumbs from
lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, and pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.