Shredded Kale with Lemon and Parmesan

3
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
6
Difficulty
Easy
Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan.

Ingredients

uncooked kale

1 pound(s), washed, tough stems removed

uncooked shallot(s)

3 Tbsp, minced

fresh lemon juice

4 tsp

honey

1 Tbsp

lemon zest

1 tsp

kosher salt

¾ tsp

black pepper

¼ tsp

olive oil

2 Tbsp, extra virgin-variety

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.

Notes

There are many kinds of kale. We recommend Tuscan or Dinosaur kale which is not as curly as most kale you see in the super market. You can make this dish with curly kale – it just changes the texture a little bit.

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