101 Cookbooks Raw Kale Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For those of you without access to pecorino, freshly grated Parmesan would be a reasonable substitute. 1 bunch Tuscan kale (for ex: black or lacinato) 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 2 tablespoons extra-virgin olive oil, plus additional for garnish Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml) 1/8 teaspoon red pepper flakes Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
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, 2 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 additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user COMMITMENTS.
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, 2 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 additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user COMMITMENTS.
Nutritional Info Amount Per Serving
- Calories: 57.5
- Total Fat: 3.0 g
- Cholesterol: 2.5 mg
- Sodium: 100.1 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
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