Miraval Black Kale Salad - Tucson News Now

Miraval Black Kale Salad

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Black Kale Salad

INGREDIENTS:

4 C. black kale (aka Lacinato, Dinosaur, Cavolo Nero), rib removed, rinsed, chopped, & loosely packed

Juice of 4 lemons, freshly squeezed

½ C cold-pressed extra virgin olive oil

2 cloves fresh garlic, minced

1 t. crushed red pepper flakes

¼ C. Parmesan Reggiano, microplaned (finely grated)

¼ C. Panko (Japanese) bread crumbs, toasted

DIRECTIONS:

Chop the garlic cloves and allow to rest for about 10 minutes while you prep the remaining ingredients (this will allow the heart-healthy organo-sulfur compounds to develop).  Spread bread crumbs out on a baking sheet and toast in a 375F oven until lightly browned (about 4-5 minutes).  Remove and allow to cool. 

In a blender or mixing bowl, mix together lemon juice, garlic, crushed red pepper, and olive oil.  Adjust flavor as desired.  Pour over kale in a mixing bowl and toss well.  Add about 2/3 of the cheese and toss again.  Let the salad sit for at least 5-10 minutes (the longer it sits, the better it tastes).  Add the bread crumbs and toss again.  Divide the salad into salad bowls and top with remaining cheese and a small amount of fresh lemon zest. 

NUTRITION INFORMATION:

Per 4 ounces

Calories 210

Protein 8g

Total Fat 14g

Saturated Fat 3.5 g

Carbohydrates 16g

Dietary Fiber 2g

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