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Raw Tuscan Kale Salad With Pecorino

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.0486
Energy (kCal)75.2808
Carbohydrates (g)8.4116
Total fats (g)1.0132
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. | 2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. | 3. Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). | 4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kale 1 bunch - - - -
    bread 1 slice - - - -
    breadcrumb 1/4 cup - - - -
    garlic clove 1/2 chopped - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    extra virgin olive oil 3 tablespoons - - - -
    lemon zest 1 teaspoon - - - -
    lemon 1 squeezed 1.2808 0.4116 0.0486 0.0132
    kosher salt 1/4 teaspoon - - - -
    red pepper flake 1/8 teaspoon - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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