Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

1 bunch kale (preferably dinosaur, but any will do)
2 garlic cloves
1/4 teaspoon sea salt salt

3 tablespoons extra-virgin olive oil

Freshly squeezed juice of one lemon

1/8 teaspoon red pepper flakes
celery

Red and green onion

walnuts

Trim the bottom few inches off the kale stems and discard. Slice the kale into very thin ribbons. Place the kale in a large bowl. Using a mandolin slice celery and red onions very thin; slice the white part of the green onions, add walnuts, crush the garlic over the kale add 1/4 teaspoon of salt, add 3 tablespoons oil, lemon juice, pepper flakes, walnuts and toss.

This is a beautiful blend of textures and flavors, add a piece of home baked whole grain toasted bread and a glass of cabernet or shiraz… and voila… a delicious, quick meal that puts you right on a piazza in Tuscany.