Best 3 Tuscan Kale Salad Recipes
Tuscany, a region in central Italy, is known for its rich culinary traditions and fresh, seasonal ingredients. One of the most popular dishes from Tuscany is a hearty and flavorful salad made with Tuscan kale, a type of kale with a distinctively bitter flavor. This salad is a celebration of simple, rustic flavors and is a great way to enjoy the bounty of the Tuscan countryside. With its combination of crisp kale, salty Parmesan cheese, crunchy croutons, and a tangy vinaigrette dressing, this salad is a perfect balance of textures and flavors.
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RAW TUSCAN KALE SALAD WITH PECORINO
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
Provided by Japanese Delight
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1
TUSCAN KALE & CANNELLINI BEAN SALAD RECIPE - (4.6/5)
Provided by Zoesown
Number Of Ingredients 10
Steps:
- In a 2 qt bowl place the olive oil, garlic, lemon juice, sea salt, black pepper and mix lightly. Stack the kale leaves and slice very thin and cut into bite size pieces. Toss Kale into the bowl with the olive oil, garlic, etc. and mix well. Toss in the grated Asiago Cheese, Cannellini beans and the Panko breadcrumbs. Mix well. Cover and let stand at least 5 minutes, the longer the better. I generally make this a few hours before I plan on using it, cover and refrigerate until I am ready to serve.
TUSCAN KALE SALAD
Kale salad may someday go the way of other clichéd salads of yore - the bean salad, the chef's salad, the beet salad with goat cheese. But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be. Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons. Toss those ribbons with a thick bright dressing of garlic paste, pecorino, lemon juice, olive oil and a pinch of red pepper flakes. Top with freshly toasted bread crumbs and a flurry of pecorino. The leaves are sturdy enough to stand up to the bold flavors and varying textures, but tender when you take a bite.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 156 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose hearty, flavorful kale for the best results.
- Remove the tough stems from the kale before chopping to make the salad more tender.
- Massage the kale with a little olive oil and salt to help tenderize it and make it more flavorful.
- Don't be afraid to add other vegetables to the salad, such as chopped broccoli, cauliflower, or Brussels sprouts.
- Use a variety of nuts and seeds for added crunch and flavor. Popular choices include almonds, walnuts, pecans, sunflower seeds, and pumpkin seeds.
- Add some dried fruit, such as cranberries, raisins, or cherries, for a touch of sweetness.
- Use a light, flavorful dressing, such as a vinaigrette or lemon-tahini dressing, to avoid overpowering the salad.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Tuscan kale salad is a delicious, healthy, and versatile salad that can be enjoyed as a main course or side dish. With its hearty kale, flavorful dressing, and variety of toppings, it's a great way to get your daily dose of vegetables. Whether you're looking for a quick and easy weeknight meal or a hearty salad to serve at a party, Tuscan kale salad is a great option.
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