Makes 8 servings

This is a delicious fresh salad created by Dr. Andrew Weil, who owns a terrific restaurant called True Food. We did a Gluten-Free variation, subbing out the breadcrumbs for Gluten-Free Panko. You could also use Gluten-free bread crumbs. Either way, it’s a delicious salad!

•½ cup extra-virgin olive oil

•¼ cup freshly squeezed lemon juice

•3 garlic cloves, mashed

•½ teaspoon salt

•Pinch of red pepper flakes

•2 bunches of kale (about 14 ounces), ribs removed and leaves sliced into ¼-inch shreds.

•½ cup finely grated Grana Padano or Parmigiano- Reggiano cheese (grated on a Microplane)

•2 tablespoons toasted whole wheat bread crumbs.

•Grana Padano or Parmigiano- Reggiano cheese shavings, for garnish.



In a salad bowl, whisk together oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.




Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.


Link to Original Recipe: