Wednesday, November 3, 2010

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
Red and green onion
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.

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