Tuscan Kale Salad

I prefer heartier greens like kale for a few reasons. Besides being super healthy, the shelf life is longer than its more delicate counterparts and it stands up to dressing without wilting. Dinosaur kale (also known as Tuscan, Lacinato, or Cavolo nero kale) is my personal favorite and is readily available in our local markets. Remember to massage your kale. It tenderizes the fibers in the leaves, improving its texture and taste.

This recipe is copied from True Food Kitchen, first opened in Phoenix, Arizona, under the influence of Dr. Andrew Weil, the co-founder of the Integrative Medicine fellowship I attended 2014-2016. I am very grateful to be the recipient of his wisdom and knowledge and that of the many other phenomenal teachers at AWCIM including Drs. Victoria Maizes, Ann Marie Chiasson, Randy Horwitz, and Tieraona Low Dog. Check out the websites AWCIM.arizona.edu and drweil.com, and the podcast Body of Wonder.

QUANTITY AND INGREDIENTS

4-6 cups kale, torn into bite size pieces

juice of 1 lemon

2 cloves minced

3/4 tsp Dijon mustard

pinch red pepper flakes, more to taste

salt & pepper, to taste

3-4 tablespoons extra-virgin olive oil

2/3 cup grated Parmesan

1/2 cup panko breadcrumbs, lightly toasted

PREPARE THE MIS EN PLACE AND COOK

1. Gather your ingredients and equipment (whisk and bowl).

2. Whisk together lemon juice, garlic, mustard, generous pinch of red pepper flakes, salt and pepper.

3. Slowly whisk in the olive oil to create an emulsion.

4. Alternatively, you can put all the ingredients into a Nijna, and blend on high until it is completely emulsified.

5. Pour dressing over kale. Massage kale with dressing by hand.

6. Add 2/3 of the cheese and toss.

7. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.