Wednesday, April 20, 2016

Kale Salad

3-4 cloves fresh garlic
1/2 c. olive oil
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. red pepper flakes
Freshly ground black pepper

Finely mince garlic.  Shake all ingredients together in a container with a lid.  Or, if you're lazy and don't want to chop garlic, puree everything in a blender until smooth.  The flavor seems to be a bit better if you take the time to mince the garlic separately, but the dressing is creamier if you puree it.

Toss with:
2 large bunches kale, chopped (Dinosaur/Black kale is my favorite; I prefer a rough julienne)
Grated Parmesan cheese (about 1/4 cup or as desired)

Source:  Dr. Weil True Food Kitchen cookbook

1 comment:

  1. The infamous Insalata Kale di Stella! I actually *like* Kale prepared this way.