Imen Dridi Discover the simplicity of Michael Symon’s Tuscan Kale Salad, featuring earthy Tuscan kale, country bread crumbs, pecorino cheese, and a zesty lemon-infused dressing. In just 15 minutes, create a vibrant dish for four, perfect for a quick, flavorful meal.
More Michael Symon Recipe:
💚 Why You’ll Loven This Tuscan Kale Salad Recipe:
- Flavor Explosion: The combination of Tuscan kale, country bread, and pecorino cheese creates a symphony of flavors.
- Quick Preparation: Ready in just 20 minutes for a speedy and satisfying culinary experience.
- Wholesome Ingredients: Embrace the goodness of fresh kale, homemade breadcrumbs, and quality pecorino cheese.
❓ What Is Michael Symon’s Tuscan Kale Salad Recipe?
Michael Symon’s Tuscan Kale Salad Recipe is a glorification of simplicity and flavor, made with Tuscan kale, country bread, and a spicy dressing.
🥬 Michael Symon Tuscan kale Salad Ingredients
- 1 bunch Tuscan kale (for ex: black or lacinato)
- 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
- 1/2 garlic clove
- 1/4 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
🥗 How To Make Michael Symon Tuscan kale Salad
- Take a few inches off the bottom of the kale stems and throw them away. Cut the kale into strips that are 3/4 inch wide. Four to five cups is enough. Put the kale in a big bowl.
- If you want to use the bread, toast it until both sides are golden brown and the whole thing is dry. Cut it up into little chunks and pulse it in a food processor until it turns into coarse crumbs, or any kind of crumbs you like.
- You can use a mortar and pestle or a knife to make a paste out of the garlic and 1/4 teaspoon of salt.
- Put the garlic in a small bowl. Put in 3 tablespoons of oil, 1/4 cup of cheese, lemon juice, a pinch of salt, pepper flakes, and black pepper.
- Use a whisk to mix everything together. Toss the kale very well with the dressing. The dressing will be thick, so you’ll need to do this a lot of times to cover all the leaves.
- Let the salad sit for 5 minutes, or longer if you want the kale to lose more of its shape. Then, add more cheese, bread crumbs, and oil on top and serve.
💭 Recipe Tips:
- Fresh Kale Selection: Opt for vibrant Tuscan kale for the best taste.
- Crunchy Croutons: Toast the country bread for golden-brown, crunchy crumbs.
🍤 What To Serve With Tuscan Kale Salad?
You can serve Tuscan kale salad with Grilled Chicken, Roasted Salmon, Quinoa Bow, Lemon Garlic Shrimp, Caprese Skewers, Vegetarian Wrap.
🎚 How To Store Leftovers Tuscan Kale Salad?
- In the fridge: Store Leftovers Tuscan Kale Salad in an airtight container for to 2 days.
- In the freezer: You can store Leftovers Tuscan Kale Salad in a sealed bag for 1 month.
🥵 How To Reheat Leftovers Tuscan Kale Salad?
- In the oven: Place Leftovers Tuscan Kale Salad on a baking sheet, and reheat for 10 minutes at 350°F.
- In the microwave: Place Leftovers Tuscan Kale Salad in a microwave-safe dish, cover with a damp paper towel, and heat on medium-high for 1-2 minutes.
- In the air-fryer: Spread Leftovers Tuscan Kale Salad in the air-fryer basket, and heat for 5-8 minutes at 350°F.
FAQ’S
Can I Adjust The Red Pepper Flakes To Make It Less Spicy?
Yes, feel free to adjust the 1/8 teaspoon of red pepper flakes according to your spice preference. Reduce or omit for a milder taste.
What’s The Ideal Thickness For The Bread Chunks In The Salad?
Cut the toasted country bread into small chunks for an ideal bite-sized texture in the salad.
Is It Necessary To Use Freshly Ground Black Pepper?
Freshly ground black pepper is recommended for the best flavor, but pre-ground pepper can be used as an alternative.
Can I Use Bottled Lemon Juice Instead Of Fresh Lemon Juice?
While fresh lemon juice is preferred, bottled lemon juice can be used as a substitute if fresh isn’t available.
More Michael Symon Recipe:
Michael Symon Tuscan Kale Salad Nutrition Fact:
- Calories: 163
- Fat: 13g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 8g
- Cholesterol: 7mg
- Sodium: 320mg
- Potassium: 60mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 1g
- Protein: 4g
- Calcium: 89mg
- Iron: 1mg
Michael Symon Tuscan kale Salad
Description
Discover the simplicity of Michael Symon’s Tuscan Kale Salad, featuring earthy Tuscan kale, country bread crumbs, pecorino cheese, and a zesty lemon-infused dressing. In just 15 minutes, create a vibrant dish for four, perfect for a quick, flavorful meal.
Ingredients
Instructions
- Take a few inches off the bottom of the kale stems and throw them away. Cut the kale into strips that are 3/4 inch wide. Four to five cups is enough. Put the kale in a big bowl.
- If you want to use the bread, toast it until both sides are golden brown and the whole thing is dry. Cut it up into little chunks and pulse it in a food processor until it turns into coarse crumbs, or any kind of crumbs you like.
- You can use a mortar and pestle or a knife to make a paste out of the garlic and 1/4 teaspoon of salt.
- Put the garlic in a small bowl. Put in 3 tablespoons of oil, 1/4 cup of cheese, lemon juice, a pinch of salt, pepper flakes, and black pepper.
- Use a whisk to mix everything together. Toss the kale very well with the dressing. The dressing will be thick, so you’ll need to do this a lot of times to cover all the leaves.
- Let the salad sit for 5 minutes, or longer if you want the kale to lose more of its shape. Then, add more cheese, bread crumbs, and oil on top and serve.
Notes
- Fresh Kale Selection: Opt for vibrant Tuscan kale for the best taste.
Crunchy Croutons: Toast the country bread for golden-brown, crunchy crumbs.
