Chocholate cupcakes, with a ball of cookie dough in the middle and chocholate buttercream frosting. Dang right?
And I didn't plan any thing for dinner. Dang again.
That's right - its the theme this week. First the kale smoothie and now this kale salad. Delicious, hearty, rustic kale salad. That should balance out the cupcakes right? I hope...
I made this for lunch today with the intention to balance it out what I am guessing will be a not so healthy dinner. I couldn't be more excited to dig in! Its really, really, really, good. Really.
Raw Kale Salad
Serves 1 (maybe 2, I eat a lot)
Original Recipe from 101 Cookbooks
What Ya Need:
1 Bunch of Kale, rinsed, stems removed, and leaves cut into strips
Handful of Breadcrumbs, homemade duh - see below
1 Lemon (for the juice) and a Bit of Zest
3 Teaspoons of Good Olive Oil
3-4 Teaspoons Shaved Parmesan Cheese
1 Clove of Garlic, minced
Salt & Pepper
To make these crunchy treats, take a piece of bread and stick it in a blender until chopped up coarse or fine - your pick. In a small frying pan over medium-high heat, combine 1 teaspoon of olive oil and breadcrumbs and cook until golden brown. Season with a bit of s&p for taste.
- Place strips of kale in a large bowl and set aside.
- Chop up the garlic really fine and sprinkle with a bit of sea salt. Mash it up with the end of a fork until it turns into a paste-like form.
- Place garlic in a small bowl with 2 teaspoons of the oil olive, the juice from the whole lemon, a few scraps of zest, 1 teaspoon of cheese and salt and pep and toss/stir/mix to combine
- Toss the kale with the breadcrumbs and dressing. Top with more cheese and EAT!
Now...about those cupcakes...