Tuscan kale is sweeter and more tender than regular kale. Tuscan kale also goes by the names black kale, lacinato kale, dinosaur kale and cavolo nero. Unlike lettuce, kale is a hearty green that does not wilt after dressing is added. The salad actually tastes better after a day or two in the fridge. So, it is a great salad that you can prepare in advance for a party.

Hugh, June and Frank made this Tuscan Kale Salad as the side dish to accompany the pizzas. This recipe serves 4.

Ingredients

• 1 bunch Tuscan kale
• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil
• 1 clove garlic
• 1/4 teaspoon salt
• freshly ground black pepper

Notes:

For a richer salad, add 1/4 cup grated pecorino or parmesan cheese.

If Tuscan kale is not available, do not substitute with regular kale, which will be too chewy. Instead, use 3 cups of arugula and 3 cups of baby spinach. Be sure to use cheese if you try this combination.

Instructions

Wash and dry kale thoroughly, and strip the center rib from each leaf. To slice the kale, place 3 or 4 leaves in a stack and roll tightly, as if rolling a cigar. Slice the roll crosswise into paper-thin strips and place in a large bowl.

Lightly smash the garlic clove to release its juices, then skewer the garlic onto the end of a fork. Use this fork to whisk the oil and vinegar together, then discard the garlic. This gives the salad a light, but not overpowering, garlic flavour.

Toss the salad with the dressing, salt and 10 grinds of pepper until leaves are evenly coated. Hugh, June and Frank, thank you for making this Tuscan Kale Salad for the South Arm Cooking Club for seniors.