Tuscan Kale Salad

Menu Part: 
Cuisine Type: 

Chef Stebner partners with local farmers in Arizona and California to source fresh, sustainable produce for his menus, which are based on Dr. Andrew Weil’s Anti-Inflammatory Diet & Food Pyramid. Flavor, freshness, variety, quality, nutrition and balance are the cornerstones of every dish, and vegetables are front and center. This kale salad is a customer favorite.


4 to 6 cups kale, loosely packed (use leaves of Italian black or Lacinato kale, “dinosaur” or cavolo nero kale), midribs removed
Juice of 1 lemon
3 to 4 tbsp. extra virgin olive oil
2 cloves garlic, mashed
Salt and pepper, to taste
Hot red pepper flakes, to taste
2/3 cup grated pecorino toscano, preferably Rosselino variety (or other flavorful grating cheese such as Parmesan or asiago)
1/2 cup fresh breadcrumbs


  1. Slice kale and set aside. Whisk together lemon juice, olive oil, garlic, salt, pepper and a generous pinch of hot red pepper flakes.
  2. Pour over kale and toss well.
  3. Add 2/3 of the cheese and toss. Let sit for at least 5 min. Add breadcrumbs; toss again; top with remaining cheese.
Source: Michael Stebner, Executive Chef True Food Kitchen in Phoenix, AZ

More From FoodService Director

Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
Industry News & Opinion

Harriet Beecher Stowe Elementary in Brunswick, Maine, is hosting a mentorship program that brings in local community members to have lunch with second-graders twice a week, The Forecaster reports.

The program is aimed to foster conversation between the students and area adults, and staff say they are happy to have the extra adult supervision during lunch and recess.

Officials would like to find more volunteers to expand the program to the third, fourth and fifth grades in the future.

Read the full story via theforecaster.net .

Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

Adding to Smith’s challenges: Dining Services has 12 kitchens and no central receiving, and works to ensure that 20% of its food is fair, local, humane and/or ecologically sound.

Teamwork between a food buyer and financial systems...

Industry News & Opinion

Indiana University in Bloomington, Ind., is celebrating National Nutrition Month by offering free weekly samples of plant-based items , as well as hosting produce-centric events around campus, the Indiana Daily Student reports.

Every Wednesday this month, students will be able to sample such dishes as vegetable vindaloo, lemon-herb quinoa salad, and pistachio and apricot couscous. Some of the items featured have been offered previously on campus, while others are new recipes.

The university has also partnered with a culinary training organization to launch two plant-based...

FSD Resources