Kale Salad Recipe with Parmesan, lemon and Breadcrumbs

This super quick kale salad recipe will remind you of your favorite Cesar salad, but without all the dressing! It features my favorite deep dark green lacinato kale. You will love this recipe as a savory contrast to the sweeter Massaged Kale with Cranberries and Sunflower Seeds.

The lemon juice with a little salt magically wilts down the greens making them soft and luxurious. I like to give this one a quick massage speed up the process and make it extra tender, but you can also just let the lemon and salt work their wilting magic over a few hours. Check out the video to learn how-to massage the kale!

Parmesan provides the blast of flavor. Be sure to look for a quality chunk of parmesan to grate into your salad, mmmmm… worth every penny. Even with the best parmesan you can find, you only need a few bucks worth for a whole dish!
True Food Kitchen Restaurant and Cookbook Review

Recipe Inspiration:

Adapted from Dr. Weil’s cookbook, this is a close cousin to the Kale Salad served in the True Food restaurants. On my recent trip to Denver, I tried the real deal at True Food in Cherry Creek. The restaurant is super hip: fun concept and lots of veggies on the menu (but also some meat and booze — look, it’s a party; bring friends!)

The True Food – Cherry Creek experience: trendy neighborhood, fashionable folks, intellectual chatter and open concept kitchen and food prep areas. The layout and attitude implies respect and authenticity on HOW your TRUE FOOD is PREPARED, the heart of the “True Food” concept. The service had a educational flair, with the waiter answering all menu questions with an underlying knowledge of the health benefits. Bottom line, a cool place to stop by in Denver.

The salad was great at the restaurant, but a little pricey for my big appetite for greens. As with any great experience comes a price tag, but HOORAY: this salad is one you can make at home. Thank you, Dr. Weil — for the cookbook featuring many of True Food’s popular dishes. Filled with beautiful images and fun commentary from the Chefs who worked along side Andrew Weil in creating these recipes, this cookbook is a treat. Pick up the True Food cookbook and read the story of how Dr. Weil convinced the Chef to embrace the use of a garlic press. Funny stuff!

Massaged Kale Salad Step by Step Recipe

Ingredients

3-4 tablespoons of olive oil

1/4 cup lemon juice (one lemon)

1/2 teaspoon salt

2 bunches black kale (lacinato, dinosaur, etc.)

1/2 cup grated parmesan — get the good stuff

1/4 cup toasted breadcrumbs

Parmesan for cheese shavings garnish

Float kale in a sink full of water for a few minutes and swish around to rinse. Shake dry and transfer to cutting board.

Strip kale leaves from stalk. Begin by gripping the base with your right hand, use thumb and pointer finger of your right hand to pinch the stalk just below the leaves and then pull along the stalk to remove leaves.

Repeat process with the entire batch of kale, leaving you with a pile of leaves and stalks.

Arrange all leaves into a pile on the cutting board. Roll together to create a tight bunch and slice into 1/2 inch strips.

Turn knife perpendicular to give a few quick chops and make the pieces bitesized rather than long ribbons.

Put freshly cut kale into a large mixing bowl. Add lemon juice, salt, olive oil and pepper. Stir to combine. Massage (meaning use your fingers to SQUEEZE) kale for 15-30 seconds until the leaves become slightly darker and softer. See the video for a demonstration of the technique.