Crunchy Tuscan Kale Salad
Seriously, I never thought I could like raw kale, but in this salad, the textures and flavors shine. This is no ordinary salad. A great source of fiber, vitamin C, A, K, and folic acid and because the kale is raw, no enzymes are lost because the kale is raw.
Makes 3–4 servings
1 bunch Tuscan kale (also called lacinato or dinosaur, but regular kale will work)
1 teaspoon extra- virgin olive oil
¾ cup coarse bread crumbs
1 clove fresh garlic, mashed
½ teaspoon sea salt
⅛ teaspoon cracked black pepper
Pinch crushed red pepper flakes
3 tablespoons extra- virgin olive oil
Juice from ½ fresh lemon
Rinse the kale leaves and towel dry. Shred the kale leaves, removing the stems if they are thick.
Place a teaspoon of oil in a skillet over medium heat. Sauté the bread crumbs until golden brown, about 3 minutes. Set aside.
Mix together garlic, salt, pepper, red pepper, oil, and lemon juice. Adjust seasonings to your taste and
Toss kale with bread crumbs and dressing to coat. Allow to marinate for about 5 minutes before serving.