Kale Salad – Serves 8
This raw kale salad wins over the most skeptical hearty-green newbies. It is even better after a night in the fridge! Enjoy!
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/2 tsp coarse salt
3 cloves garlic, minced
Pinch of red pepper flakes
2 bunches Tuscan kale, ribs removed and leaves sliced into 1/4 inch shreds
2 Tbsp gluten free bread crumbs toasted
1/2 cup finely grated Romano cheese
In a large bowl, whisk the oil, lemon, garlic, salt, and pepper flakes.
Add Kale and toss to coat. Let sit at room temp for 15 min.
Add grated cheese and breadcrumbs and toss.