Chanda and I often forget to eat lunch when we are cooking in the commissary, I know that sounds like an oxymoron but it’s true!! We get SO in the zone about feeding everyone else that we forget to feed ourselves and then end up getting headaches by the end of the day!! But not this past week while baking for Corey’s wedding- which by the way is TODAY! Whoop whoop!! Anywho- we whipped out this fresh and gorgeous kale salad by Bobby Flay and fell so in love that we had to share it with you!! Even if it’s not a zest original recipe, we still know good food and it is our duty to share it!!
So here is where you can see Bobby actually make his tasty creation, but we take a stab at it down below too!
1 small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried and finely shredded
Juice of 2 fresh limes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces grated cotija cheese (can substitute crumbled feta or ricotta salata)
Put the kale in a large bowl and add the lime juice, oil and salt. Using impeccably clean hands, rub the ingredients together with your hands (massage) until the leaves wilt, about 2 minutes. Add the cheese, toss to combine, and let the salad sit at room temperature for at least 30 minutes (and up to 2 hours) before serving–or cover and refrigerate for up to 8 hours. The salad is best served at room temperature.
Chop! Chop! Chop!
Toss and plate that salad up, we served it with a delicious rotisserie chicken- YUM!
Is it lunch time yet??