Tuscan Kale Salad
Fernanda Petrini
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Tuscan Kale is a variety of kale with a long tradition in Italian cuisine. The antioxidants in Tuscan black kale destroy free radicals, unstable molecules that can cause damage to your body at the cellular level. Chef's Fernanda refined version of this classic salad is accented with crunchy nuts, savory Parmeggiano and tangy-sweet dressing.
by
Fernanda PetriniFernanda learned to cook in her grandmother's kitchen in Curitiba, Brazil, where she lived until setting off for New York City 8 years ago. Starting with Brazilian staples like rice and beans and moqueca (a hearty fish stew), those early experiences alongside Avó Anice inform her approach to food: simple methods, surprising combinations, diverse and local ingredients, and bold flavors. With her Brazilian heritage, family hailing from Greece and Eastern Europe, a year spent in Paris, a particular taste for the spiciest corners of Asian cuisine, and a Jewish husband, Fernanda is comfortable cooking all over the map.
Why everybody loves this meal
Nutritional Info
Calories
667
Protein
31g
Fat
37g
Carbohydrates
60g
Ingredients:
Beets, Capers, Chickpeas, Dijon Mustard, Extra Virgin Olive Oil, Organic Tofu, Shallots
Heating Instructions
Chef preparation
Recommended for special occasions.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't worry if time is an issue - we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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Fernanda Petrini
Fernanda Petrini
Fernanda Petrini
