Kale Salad Italiano

Index

Ingredients

Instructions

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Ed and I love going to our favorite neighborhood Italian restaurant, Forma. Ed always gets Cacio e pepe, and I always order their delicious Italian kale salad.  The kale is a bit tough to eat as they serve it with large pieces of the kale on a small plate, making it hard to cut into smaller pieces.  Sadly they removed the salad from the menu so I started making my own.  I created a way to make it even more delicious!  Secret:  place all the ingredients in a food processor and pulse until the salad is in bite size pieces.  It tenderizes the kale leaves and melds all the flavors!  It’s so easy and you will love it.

Ingredients

  • 4 cups curly green Kale, torn into bite size pieces
  • 1 medium sized fennel bulb, very thinly sliced
  • ½ cup cooked red quinoa
  • 1 cup cherry tomatoes cut in ½
  • Red pepper flakes (optional)
  • ½ lemon on the side

Instructions

1- Place all the ingredients, except the lemon and red pepper flakes, in a food processor and pulse until chopped into bite size pieces, about 8 pulses.

2- Serve salad with ½ lemon on the side and red pepper flakes

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