Shredded kale with lemon and parmesan
Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan. Use traditional curly-leaf kale or try the Tuscan variety also called lacinato or dinasaur kale. It is more tender and gives into the dressing well. You cannot beat all the flavor you get from the tangy lemon dressing made with a tiny hint of honey to create balance. This salad is a great base for grilled chicken and some crunchy raw carrots and cucumbers or serve it as the start of a larger meal for lunch or dinner.
1 pound(s), washed, tough stems removed
3 Tbsp, chopped, minced
Fresh lemon juice
2 Tbsp, extra virgin-variety
Shredded parmesan cheese
¼ cup(s), high quality recommended such as Parmigiano-Reggiano or Pecorino Romano
- 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.
- 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.