Shredded kale with lemon and parmesan
1 pound(s), washed, tough stems removed
3 Tbsp, 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.