This one comes from the pages of In the Kitchen with a Good Appetite, by Melissa Clark of the New York Times. I know her from the XYZ series. Fortunately for you (and for me, since I didn't feel like digging through the book when I made this) Heidi has featured the recipe on her site.
I, too, was skeptical. Raw Tuscan Kale Salad. Raw kale. Kale is thick and sturdy and the opposite of delicate spinach. Somehow it works and I love it. Lemony, garlicky, and of course cheese makes everything better, doesn't it? The red pepper flakes add a kick, and I forgot the black pepper and didn't miss it at all.
I wanted this to sit and absorb the dressing (and what a coincidence, that's a step in the directions...) so I tossed it together right away when I got back from my workout and let it sit while I took a shower. By the time dinner was ready it was pretty good. By lunch the next day it was even better. I'll make this again and again with all the cavolo nero I can get my hands on.
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