Source: Michael Stebner, Executive Chef True Food Kitchen in Phoenix, AZ
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.