Friday, December 27, 2013

Beautiful Salad

This kale salad is slightly adapted from Dr. Weil's recipe, and is amazing. I first made it last Thanksgiving, and have made it countless times since. It is similar to Caesar, but features gorgeous Lacinato Kale (or Tuscan/Italian Kale), is easy to make ahead and holds up well as a leftover salad too. I've also had numerous friends ask me why this recipe isn't on my cooking blog yet, so... Merry Christmas!

Christmas Eve dinner:  Finnish ham, rye crisp with herring roe, kale salad,
purple potato with pickled herring, sourdough rye bread with Finnish cheese and Two Vines Chardonnay

Kale Salad

5-6 cups chopped kale, ribs removed (or a triple-washed package of baby kale)
Juice from 1 large lemon, or two small lemons
4-5 Tbs. olive oil (truffled olive oil from Trader Joe's is amazing in this)
4 cloves pressed, fresh, garlic
Kosher or sea salt (to taste)
lemon pepper (or Penzey's Sunny Spain) to taste
3/4 cup shaved or grated Parmesan, Asiago, or other hard, flavorful cheese
1/2 cup panko crumbs (optional)

Whisk the fresh-squeezed lemon juice, olive oil, pressed garlic and seasonings in a large salad bowl, then add all but 1/4 cup of the Parmesan cheese and whisk again. Let sit for at least 5 minutes, then mix in the panko crumbs (if using) just before serving, and top with remaining Parmesan. Enjoy!! 

1 comment:

kashan nasir said...
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