Tuscan Kale Salad
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
- Slice kale and set aside. Whisk together lemon juice, olive oil, garlic, salt, pepper and a generous pinch of hot red pepper flakes.
- Pour over kale and toss well.
- Add 2/3 of the cheese and toss. Let sit for at least 5 min. Add breadcrumbs; toss again; top with remaining cheese.