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"My boss, Wendy, the deputy health editor here at Glamour (and a self-proclaimed finicky eater) came back from a press lunch yesterday holding a recipe in her hand for &amp;quot;the most delicious salad ever.&amp;quot; Wendy is hardly a slacker when it comes to health&amp;amp;#8212;she&amp;amp;#8217;s running the New York City Marathon on November 2&amp;amp;#8212;but knowing her food tastes, I was expecting the salad she was raving about to be either a Caesar or a Cobb&amp;amp;#8212;not a &amp;amp;#8220;Tuscan Kale.&amp;amp;#8221; The luncheon was hosted by the alternative-health guru Dr. Andrew Weil, to introduce some of the dishes he will be serving at his new restaurant, True Food, opening in two weeks in Phoenix. The idea behind the restaurant: That healthy food can taste amazing. And since we haven&amp;#x27;t shared healthy recipes on this blog in a while, here&amp;#x27;s what you&amp;amp;#8217;ll need to recreate it. (I&amp;#x27;m going to make it this weekend!)Ingredients: Juice of 1 lemon 3-4 tbsp. extra-virgin olive oil 2 cloves garlic, mashed Salt and pepper, to taste Hot red pepper flakes, to taste 4-6 cups Italian black kale (also known as Lacinato, dinosaur or cavolo nero), loosely packed, sliced, midribs removed 2/3 cup grated Pecorino Toscano cheese (Rossellino variety if you can find it) or other flavorful grating cheese, such as Asiago or Parmesan 1/2 cup bread crumbs, made fresh from lightly toasted bread Directions: Whisk together lemon juice, olive oil, garlic, salt, pepper and a generous pinch (or more, to taste) of hot red pepper flakes. Pour over kale in a serving bowl and toss well. Add 2/3 of the cheese and toss again. Let salad set for at least 5 minutes. Add bread crumbs, toss again and top with remaining cheese. Voila! OK. Your turn! Spill &amp;#x27;em: What healthy recipes are you loving these days?"^^<http://www.w3.org/2001/XMLSchema#string>
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