wholeliving

Dr. Weil's Kale Salad

A signature dish at True Food Kitchen, this raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.
Whole Living, December 2012
  • Yield Serves 8
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Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
  • 2 Tbsp whole wheat breadcrumbs, toasted

Directions

  1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.

  2. Add grated cheese and breadcrumbs and toss.

  3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Recipe Reviews

Reviews (5)

  • 9 Feb, 2014

    Had this today with blueberries and blue cheese.... it was amaxing!!!

  • 29 Jan, 2013

    This is my new favorite recipe. I get organic tuscan Kale from the local New Frontiers Market, and use a chef's knife to slice the leaves from the ribs. I omit the cheese until I am serving. I usually make a double batch as it keeps in the fridge for 3-4 days. Those who are complaining that it is too tart, use meyer lemons instead. I eat a big bowl at lunch, and pack it for my kids. I omit the cheese until serving. It doesn't need it, so it is nice to leave the option open to have cheese or not.

  • 7 Jan, 2013

    wow. The kale developed a silky texture after 30 minutes in the marinade. I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA

  • 5 Jan, 2013

    Just had this for dinner alongside some grilled chicken breast. I added an extra clove of garlic. The dressing is indeed a bit tart but still delicious.

  • 18 Dec, 2012

    Easy and delicious. I couldn't find Tuscan kale, so I used regular kale and it worked out well. Using a whole head of kale (about 14-16 oz.) makes a lot of salad, so for 3-4 people I'd use half a head and cut the dressing in half. It's easy to adjust the bread crumbs and cheese to taste. The dressing is quite tart; the next time I make it I'll try 3 T lemon juice to 1/2 c olive oil.