I have an unhealthy obsession with the kale salad at True Foods. It’s seriously like crack to me – I could eat it for every meal forever. I no joke would get it to go and eat it with an egg over top for breakfast. It’s THAT good. Needless to say, I had to figure out how to replicate it and I think I’ve finally nailed the recipe (it’s actually better IMO). If you think you don’t like kale, just stop right there. THIS KALE IS DIFFERENT and you’ll see why after you make it my way 😉 I promise you’ll want to eat the whole bowl.
- 6 cups chopped Dino/Tuscan Kale
- 3 cloves garlic
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 lemons
- 1 tsp red chili flakes
- 1 tsp salt & pepper
- 2-3 tbsp breadcrumbs
- 2-3 tbsp Parmesan cheese
First, you want to remove the kale leaves from the thick stem then chop it into smaller pieces - you don’t want big leaves! You’ll want to have about 6 cups of kale for this recipe (makes about 4 servings).
For the dressing, blend 3 cloves garlic, 1/4 cup olive oil, 1/4 cup red wine vinegar, juice from 2 small lemons, 1 tsp red chili flakes and 1 tsp salt & pepper. Coat the kale and let it marinate for 30 minutes in the fridge.
Before serving toss in some Parmesan cheese and bread crumbs and serve. I paired it with my Blackened Salmon recipe!