Monday, November 4, 2013

RECIPE: Fresh Kale Salad


  • 1 bunch kale, remove the center stem
  • 1 medium size fresh lemon, for freshly squeezed juice
  • 1/4 cup Certified Extra-Virgin Olive Oil, you can also you lemon flavored olive oil
  • 5 to 6 cloves garlic minced
  • 1/2 teaspoon or to taste sea salt
  • 1/4 cup slivers, chopped or sliced unsalted almonds
  • 1/4 cup fresh aged Asiago, Parmesan and Romano Cheese

  1. Wash kale leaves thoroughly, dry or use salad spinner, then remove center stem and chop up.
  2. Using a medium size bowl , add lemon juice, olive oil, minced garlic & salt, mix well.  Add kale leaves to the marinade/seasonings.  With your hands work all the marinade into the kale. Massaging the kale leaves ensures coverage and helps to tenderize.  Let stand for 30 minutes.
  3. Before serving add almonds and cheeses and toss...  Keeps for 2 days in the refrigerator. 

 Nutritional information on Kale:

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