Tuscan Kale Chopped Salad
Kalen' it with this Chopped salad.
Sheets of hand-torn pasta woven through luscious bolognese and the perfection of a scoop of nutella gelato dripping down your chin as you sit on the Spanish Steps contemplating runaway to this moment. This is my Italy.
I've been lucky enough to have travelled quite a bit. And yet, I know that it is barely scratching the surface. The yearning and the itch to travel, got me searching for flights, daydreaming of frolicking the cobblestone streets of some charming Italian town. Then it got me thinking about a salad I once enjoyed in the Tuscan countryside. This Tuscan Kale Chopped Salad is an ode to it.
Italian cooking is all about using the best, freshest and local ingredients. The blend of that philosophy, ingredients sourced locally here in the Pacific Northwest and the basil vinaigrette tie it all together.
Tuscan Kale Chopped Salad
Makes 2 servings
What You’ll Need
Salad
4-5 Tuscan kale leaves, washed and chopped
1 Medium Zucchini, spiralized
1 cup Brussel sprouts, sliced and steamed
1/4 cup kalamata olives
1/4 cup sundried tomatoes
2 tbsp pumpkin seeds (I used this brand - Skout Backcountry)
1/2 cup italian salami (I used Olympia Provisions Cacciatore)
1/4 cup Parmigiano Reggiano
Basil Lemon Vinaigrette
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
3 garlic clove
1/2 shallot
6 large basil leaves, very finely diced
Freshly ground salt and black pepper, to taste
Tools
What You’ll Need To Know
Basil Lemon Vinaigrette
Add all ingredients to a high-speed blender and blend for 15 seconds bowl and add to a mason jar or air tight container If using a mason jar, you can simply put the lid on and shake the jar until well combined.
This dressing will stay good in an airtight container or mason jar for up to 1 week.
Salad
Steam brussel sprouts.
Spiralize zucchini with a spiralizer into noodles and slice into 3” and add to a bowl along with the rest of the salad ingredients.
Add in 4 tbsp of the Basil Lemon Vinaigrette and toss together.
Plate, garnish with Parmigiano Reggiano and enjoy!
