True food recipe for Tuscan curly salad

Share an imitation recipe for one of my favorite restaurant salads of all time: the Tuscan Colle of True Food Kitchen.

Hello friends! How are you? I hope you are having a beautiful morning so far. Today I go to F45 and the chiropractic (blessed) and then meet with friends for pizza and bowling.

For today’s publication, I wanted to share one of my recipes for simple favorite salads of all time.

If you have ever dinner at True Food Kitchen, you know the magic that occurs when fresh seasonal ingredients are combined with intentional flavors and an approach focused on well -being. It is one of my favorite places for informal food, especially because its menu is full of gluten -free options, vegetarian and vegans that are tasty and nutritious. They prioritize dense nutrient products of organic producers and is a frequent place for us. 😉 One of the first dishes that I asked to be the true Salad of the Tuscan Curizer of the Food Kitchen, and since then I have hooked since then.

This is not your sad side salad average. The true coughing ropes of food of food is tasty, brilliant, perfectly textured and full of flavor. Hit all the right notes: bright lemon, sharp garlic, the heat of the red pepper flakes, and that nut, Umami hit grana padano or Parmigian cheese Reggiano. It is worthy of yearnings and simple enough to recreate at home. Today, I wanted to share a version of the true recipe for Tuscan Collized Salad that can easily prepare in your own kitchen.

True food recipe for Tuscan curly salad

Let’s talk about what makes this salad so special. While many collized collocated salads depend on heavy dressings or tons of coverage to make green leafy vegetables acceptable, it adopts a minimalist approach that has to do with balance and technique. The secret? Let the salad settle at room temperature after massaging the choller and dress it with oil, lemon juice, garlic and condiments. This softens the curly and deepens the taste. Add the grated cheese and bread crumbs just before serving for that perfect crunch and salt bite.

Whether it is an experienced lover of the curly collar or still discover how to make the curly collar have a flavor, this recipe is a total change of the game.

What is true food kitchen?

True Food Kitchen is a restaurant chain promoted by health founded by Dr. Andrew Weil, a pioneer in integrative medicine. The first location was inaugurated in Phoenix, Arizona (Yay Az!), And since then they have expanded in the United States, their philosophy is based on the anti -inflammatory food pyramid, with entire and dense foods in nutrients that support general well -being. Each element of its menu is made from scratch with high quality seasonal ingredients.

It is true healthy food kitchen

Absolutely. True Food Kitchen designs its menu around healthy ingredients comes from sustainable and organic farms whenever possible. Their meals are rich in vegetables, lean proteins, healthy fats and whole grains. The balance of macronutrients, vibrant products and minimum processed ingredients makes their meals nutritious and energizing.

If you are ever in my forest neck, these are some of my favorite healthy places to eat in Tucson. (I need to update it since we finally have a flower boy!)

How to make Tuscan Collized Salad

Recreating the true Tuscan -curly collized salad at home is easier than you think. The key is to use fresh ingredients and take some simple preparation steps to raise flavor and texture.

Ingredients

2 Racies of Cuscan Collized (also known as lacinato collized), disbursed and finely chopped

3 lemons, freshly squeezed

1/2 cup of extra virgin olive oil (this is my favorite of all time)

2 garlic cloves, grated in olive oil

Salt salt, pepper and red pepper (flavor adjustment)

1/2 cup of finely grated padano grana or reggian Parmigian cheese

1/2 cup of roasted integral wheat bread (or gluten -free bread crumbs)

Salt and red pepper to taste

Instructions

In a salad bowl, mix the lemon juice, cup of extra virgin olive oil and garlic salt and red pepper flakes.

Add the chopped collized to the bowl and mix well until it is evenly covered. Massage the collized collized for 2 to 3 minutes to help break down the fibers.

Let the salad settle at room temperature for at least 30 minutes to allow flavors to merge and soften the greens.

Just before serving, add grated cheese and bread crumbs and stir to combine.

Try and adjust salt and red pepper if necessary. Decorate with cheese chips before serving.

If you love this, you could also enjoy my Italian collized salad or this publication on how to make the collocated collice.

This true recipe for the coughing of the cough food is light, tasty and easy to prepare in advance. Whether you are serving as garrison or adding some protein to turn it into a complete meal, I think it will go.

So, tell me friend: Have you been in the real food? What is your favorite menu element? I always get tulosi tea (so good) and I will generally receive the Tuscan -curly collized salad with salmon. Simple and delicious. I always love your seasonal seasonal salad.

Xoxo

Gina