Kale is the buzzword in Santa Monica. I feel like everywhere I turn someone is eating some kale or worse, drinking some kale! It is like the superfood that trumps all superfoods. I'm not a huge fan of kale and prefer to hid it in soups than make it a star. However, this salad is so delicious. This salad makes me crave more kale! I have now made it two weekends in a row, eaten all the remnants and dreamed of picking up more kale at the market to have it all week.
This salad comes from TrueFood Kitchen which is a restaurant in Santa Monica that you should visit if you are there and someone else is paying.
4-6 cups kale, any variety or a mix! (I used a mix of three kinds and the purple one is pretty
3-4 T olive oil, I used Ojai Valley Lemon Olive Oil
juice of 1 lemon
2 cloves garlic, crushed
salt & pepper to taste
1 shake red pepper flakes
1/3 C grated Parmesan cheese, it really is better if you grate your own here
optional toasted breadcrumbs for topping (I didn't use these)
1. Tear kale from hard inner stems. Soak leaves in a bowl of water, stirring occasionally for 5 minutes.
2. Remove leaves from water and place on a clean dish towel to dry. Roll dish towel and leaves into a burrito and set aside
3. Meanwhile, combine lemon, olive oil, garlic, salt, pepper and red pepper in a small pyrex. Whisk together until combined.
4. Toss dressing, cheese and kale together in a large bowl and serve.