Your Super Immunity Program
155 •
Raw Slaw 2 (with Kale) YIELD:
4 servings 20 minutes
PREPARATION TIME:
All kale is not created equal, and only this variety is edible raw. Check with your nearest health food store for this variety.
• 1 thin slice country bread (whole wheat or rye, for instance) ½ garlic clove, finely chopped ¼ cup finely grated hard cheese, more for garnish 3 tablespoons extra-virgin olive oil, more for garnish 1 tablespoon fresh-squeezed lemon juice
¼ teaspoon salt ⅛ teaspoon red pepper flakes
Freshly ground black pepper to taste 1 bunch Tuscan kale (also known as black or lacinato kale), bottom 2 inches trimmed and sliced into ¾-inch strips (4 or 5 cups)
Toast bread until golden on both sides. Tear into small pieces, and grind in food processor until mixture becomes coarse crumbs. Using a garlic press or with back of a knife, turn garlic into a paste. Transfer garlic to a small bowl. Add ¼ cup cheese, 3 tablespoons oil, lemon juice, salt, red pepper flakes, and black pepper; whisk to combine. Pour dressing over kale, and toss well to thoroughly combine. The dressing will be thick and require lots of tossing to properly coat leaves. Let salad sit for 5 minutes. Serve topped with bread crumbs, additional cheese, and a drizzle of oil. variations
▶ Toss in a heaping handful of soybean or mung bean sprouts for antioxidants and isoflavones.
▶ Use red chard in place of kale. ▶ Fold in slices of firm spicy tofu or ½ cup of cooked black beans. ▶ Add ½ cup halved green or black olives.