-6-8 oz. of kale (Tuscan or dino kale are particularly fantastic)
-6-8 dried apricots
-1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannelloni or pinto beans)
-1/4 or so cup almonds
-8-10 flakes of Parmesan cheese
-1 T. extra-virgin olive oil
-2 T. red wine vinegar
-salt and pepper
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale (you can save the stems to use in stir-fries, sauces, or soups). Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into little bits and add them to the bowl with the kale, along with the beans, the almonds, and the cheese. Whisk together the oil and vinegar (or shake it in a small canning jar). Pour the vinaigrette and a healthy pinch of salt over the salad and use your fingers to toss and rub everything together. Transfer the salad to a bowl or a lunch container (if eating later).
Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated.
-1/2 cup olive oil
-3 tablespoons fresh lemon juice
-1 tablespoon minced shallot
-1 1/2 teaspoons Dijon mustard
-1/2 teaspoon grated lemon peel
-1/2 teaspoon sugar
I doubled up on the breadcrumbs here. Because who doesn’t like a bit of extra crunch? That is reflected in the recipe below. And for those of you without access to Pecorino, freshly grated Parmesan would be a reasonable substitute.
- 1 bunch Tuscan kale (for ex: black or lacinato)
- 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
- 1/2 garlic clove1/4 teaspoon kosher salt, plus a pinch
- 1/4 cup (or small handful) grated Pecorino cheese, plus additional for garnish
- 3 tablespoons extra-virgin olive oil, plus additional for garnish
- Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
- 1/8 teaspoon red pepper flakes
- Freshly ground black pepper to taste
Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.
If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.
Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.
Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark’s In the Kitchen with A Good Appetite.
Prep time: 10 min – Cook time: 5 min