Tuesday, December 23, 2014

Refreshing & Light Kale Salad

1 bunch of organic kale
1/4 organic olive oil
Zest of half a lemon
Juice from one lemon
1/4 tsp. kosher salt
(black pepper and red pepper flakes optional)
1 cup freshly shredded parmesan aregiano

Step 1 - Rinse your kale with cool water and pat dry.  Remove the rib and stack the leaves 4-6 at a time.  Fold each stack in half and cut into ribbons about (1/4 inch in diameter). Place in bowl and set aside.
Step 2 - Using a fine or microplane grater, grate 1 cup of paremsan and set aside. Zest half the lemon;  add to kale then add the juice. Add in the olive oil and massage your greens with your hands (this is important to break down some of the bitterness in the kale and help the dressing adhere). Sprinke in the cheese and salt, tossing to combine.  Serve and enjoy! 

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