If The Professor ate kale and said it was good, then I feel like I would be abandoning my duties to the world NOT to share the recipe.
Dinosaur kale if you’re fun, Tuscan kale if you’re not. Toasted walnuts. Simple dressing. A smidge of sharp cheese. (I used the special edition Grano Padano from Aldi’s, but Parmesan is also sufficient.)
Easy and delicious. Made The Professor willingly eat kale.
Not sure what more I have to say.
Low FODMAP Dinosaur/Tuscan Kale Salad with Maple Lemon Vinaigrette
- 1 bunch Dinosaur/Tuscan kale
- 1/4 cup toasted walnuts, chopped
- 1/4 cup shaved Grano Padano or Parmesan cheese
- 1 Tbsp. garlic-infused olive oil
- 2 Tbsp. EVOO
- 1/4 tsp. salt
- 5 Tbsp. lemon juice
- 1 1/2- 2 Tbsp. maple syrup
Wash and ‘de-stem’ the kale. Cut into thin (1/4″ or so) strips.
Whisk together dressing ingredients.
Pour dressing over kale and massage with your hands (or just mix together with a spoon).
Just before serving, sprinkle with cheese and walnuts.
Toss lightly and serve.
Note: I like to dress the salad and let it sit in the fridge for a few hours because I think it tastes better, but the kale shold soften up in as little as 30 minutes.