Shredded Kale with Lemon and Parmesan
3
Points®
Temps total: 12 min • Préparation: 12 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan.
Ingrédients
Kale
1 pound(s), washed, tough stems removed
Shallots
3 tbsp(s), minced
Fresh lemon juice
4 tsp(s)
Honey
1 tbsp(s)
Lemon zest
1 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ pinch(es)
Olive oil
2 tbsp(s)
Shredded parmesan cheese
¼ cup(s), high quality recommended such as Parmigiano-Reggiano or Pecorino Romano
Instructions
1
Stack several kale leaves in a pile, roll them up and thinly slice the leaves with a knife (to watch a video of this technique, click here). Place kale in a serving bowl; set aside.
2
In a small bowl, combine shallot, lemon juice, honey, lemon zest, salt and pepper; whisk in oil in a slow stream. Pour vinaigrette over kale; add cheese and toss until mixed. Yields about 3/4 cup per serving.
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