At the 2014 Nutrition and Health Conference, I had the privilege of witnessing Dr. Andrew Weil, renowned founder of the Arizona Center for Integrative Medicine, and cookbook author Rebecca Katz collaborate on stage. Together, they created a tantalizing plant-based meal, including Dr. Weil's famous lemon-parmesan kale salad. It was like watching a health-focused Food Network show, complete with witty banter and expertly prepped ingredients.
Unfortunately, my photo album from the conference didn't do justice to this culinary masterpiece. However, the memories of Dr. Weil's culinary expertise and the incredible taste of his creations are forever etched in my mind.
Now, I must confess, during the conference, I had a moment of weakness and succumbed to the allure of some sugar and carbs. But, let's not dwell on my guilty pleasure. The truth is, I thoroughly enjoyed the food served at the conference. It was fresh, well-prepared, and undeniably delicious. However, my craving for bread and dessert pushed me to embark on a mini adventure in search of satisfaction outside the conference walls.
Speaking of satisfaction, let's return to the star of the show - the True Food Kitchen Kale Salad. This vibrant dish is a staple at Dr. Weil's True Food Kitchen restaurants, which embody his anti-inflammatory diet philosophy. With locations across several states, including Arizona, California, Colorado, Georgia, Texas, and Virginia, if you live in any of these areas, I highly recommend you pay them a visit.
Having frequented the restaurant myself, I became familiar with this delightful salad. It is one of the two side dishes usually offered with most entrees, the other being a sweet potato hash. Although I enjoy both options, the salad often wins my heart. So, when I found myself with a half bag of kale in my fridge, I saw it as the perfect opportunity to try my hand at this renowned recipe.
I must admit, I already have a go-to kale salad recipe that I relish and consume with due diligence. However, this particular creation had me eyeing the bowl, wondering if anyone else would devour the rest before I could get to it. It's perplexing how a simple combination of kale, parmesan, and a straightforward dressing can be so appealing and irresistibly flavorful. I even forfeited dessert after dinner just to savor more of this exceptional salad. And trust me, that decision speaks volumes. Perhaps it was my way of seeking redemption for my furtive cake run at the conference a few months ago. (Although I stand by it, that carrot cake was absolutely heavenly.)
Recipe: True Food Kitchen Kale Salad (From DrWeil.com)
Ingredients:
- 4-6 cups kale, loosely packed (Dr. Weil recommends black kale, but standard green kale works great too)
- Juice of 1 lemon (about 1/4 cup)
- 3-4 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed
- Salt and pepper to taste
- Red pepper flakes to taste
- 2/3 cup Pecorino or Parmesan cheese
- 1/2 cup freshly made bread crumbs from lightly toasted bread
Directions:
- Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch of red pepper flakes.
- Pour the dressing over the kale in a serving bowl and toss well (tossing with your hands works well, as it covers more surface area of the kale).
- Add 2/3 of the cheese and toss again.
- Let the kale sit for at least 5 minutes. Meanwhile, toast and crumble the bread.
- Add the bread crumbs, toss again, and top with the remaining cheese.
This recipe serves 4-6 individuals and guarantees a medley of flavors that will leave your taste buds craving more.
So, whether you're a kale enthusiast or looking for a simple yet delectable meal option, give the True Food Kitchen Kale Salad a try. It's a testament to the power of wholesome ingredients and masterful culinary techniques. Trust me, your palate will thank you!
Remember, it's all about savoring life one bite at a time. Enjoy!
