Back to Dr. Weil’s Kale Salad All Reviews for Dr. Weil’s Kale Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Dr. Weil’s Kale Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 cup extra-virgin olive oil 1/4 cup lemon juice 3 cloves garlic, mashed 1/2 teaspoon coarse salt Pinch red pepper flakes 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish 2 tablespoon whole wheat breadcrumbs, toasted
Gallery Dr. Weil’s Kale Salad
Recipe Summary Servings: 8
Gallery
Dr. Weil's Kale Salad
Dr. Weil’s Kale Salad
Dr. Weil’s Kale Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup extra-virgin olive oil 1/4 cup lemon juice 3 cloves garlic, mashed 1/2 teaspoon coarse salt Pinch red pepper flakes 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish 2 tablespoon whole wheat breadcrumbs, toasted
Directions
In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.
Reviews (6)
Add Rating & Review 56 Ratings 5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
Reviews (6)
Add Rating & Review 56 Ratings 5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
Add Rating & Review
56 Ratings 5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
56 Ratings 5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
56 Ratings 5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
5 star values: 22 4 star values: 14 3 star values: 9 2 star values: 6 1 star values: 5
Martha Stewart Member Rating: 5 stars 11/02/2015 Absolutely love this salad. I hated kale before I tried it but this has changed my mind. Tangy, great texture- I could (and probably will) eat this once a week. Martha Stewart Member Rating: Unrated 02/09/2014 Had this today with blueberries and blue cheese.... it was amaxing!!! Martha Stewart Member Rating: Unrated 01/29/2013 This is my new favorite recipe. I get organic tuscan Kale from the local New Frontiers Market, and use a chef's knife to slice the leaves from the ribs. I omit the cheese until I am serving. I usually make a double batch as it keeps in the fridge for 3-4 days. Those who are complaining that it is too tart, use meyer lemons instead. I eat a big bowl at lunch, and pack it for my kids. I omit the cheese until serving. It doesn't need it, so it is nice to leave the option open to have cheese or not. Martha Stewart Member Rating: Unrated 01/07/2013 wow. The kale developed a silky texture after 30 minutes in the marinade. I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA Martha Stewart Member Rating: Unrated 01/05/2013 Just had this for dinner alongside some grilled chicken breast. I added an extra clove of garlic. The dressing is indeed a bit tart but still delicious. Martha Stewart Member Rating: 5 stars 12/18/2012 Easy and delicious. I couldn't find Tuscan kale, so I used regular kale and it worked out well. Using a whole head of kale (about 14-16 oz.) makes a lot of salad, so for 3-4 people I'd use half a head and cut the dressing in half. It's easy to adjust the bread crumbs and cheese to taste. The dressing is quite tart; the next time I make it I'll try 3 T lemon juice to 1/2 c olive oil.Martha Stewart Member
Rating: 5 stars 11/02/2015
Absolutely love this salad. I hated kale before I tried it but this has changed my mind. Tangy, great texture- I could (and probably will) eat this once a week.
Rating: 5 stars
Rating: Unrated 02/09/2014
Had this today with blueberries and blue cheese…. it was amaxing!!!
Rating: Unrated
Rating: Unrated 01/29/2013
This is my new favorite recipe. I get organic tuscan Kale from the local New Frontiers Market, and use a chef’s knife to slice the leaves from the ribs. I omit the cheese until I am serving. I usually make a double batch as it keeps in the fridge for 3-4 days. Those who are complaining that it is too tart, use meyer lemons instead. I eat a big bowl at lunch, and pack it for my kids. I omit the cheese until serving. It doesn’t need it, so it is nice to leave the option open to have cheese or not.
Rating: Unrated 01/07/2013
wow. The kale developed a silky texture after 30 minutes in the marinade. I added a bit more salt to counteract the lemon juice and used toasted panko bread crumbs and I had superior lacinato kale from MOMs market in Merrifield, VA
Rating: Unrated 01/05/2013
Just had this for dinner alongside some grilled chicken breast. I added an extra clove of garlic. The dressing is indeed a bit tart but still delicious.
Rating: 5 stars 12/18/2012
Easy and delicious. I couldn’t find Tuscan kale, so I used regular kale and it worked out well. Using a whole head of kale (about 14-16 oz.) makes a lot of salad, so for 3-4 people I’d use half a head and cut the dressing in half. It’s easy to adjust the bread crumbs and cheese to taste. The dressing is quite tart; the next time I make it I’ll try 3 T lemon juice to 1/2 c olive oil.
All Reviews for Dr. Weil’s Kale Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dr. Weil’s Kale Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
