In honor of National Nutrition Month (March), Chef Frank Caputo of Cancer Treatment Centers of America at Western Regional Medical Center and Hope Springs Organic Farm will provide a fresh, nutrition-packed recipe every week of the month. For the month’s last recipe, check out this delish kale salad.
Tuscan Kale Parmesan Salad
5 oz. Bread (French baguette)
1 tsp. Fresh, peeled, minced garlic cloves
7 T Extra virgin olive oil
2 lb. Fresh, chopped kale
½ C Shredded parmesan cheese (1 oz. separated)
2 T Fresh lemon juice
Cut bread into bite-size cubes, toss with one tablespoon of extra virgin olive oil and garlic. Place on sheet and toast in oven at 350 degrees. Chop kale into bite-size pieces. Toss together kale, parmesan cheese (saving one ounce), six tablespoons of extra virgin olive oil and fresh lemon juice. Garnish with croutons and remainder of parmesan cheese and lemon wedge. Yield: 12 servings.
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