Kale Parmesan Salad
By Audrey Plant
Ingredients
1-pound Lacinato kale (Dinosaur kale), washed and dried
½ Juice fresh lemon
3 tablespoons Parmigiano-Reggiano, grated
2 tablespoons extra-virgin olive oil
¼ teaspoon fresh cracked black pepper
pinch crushed red pepper flakes
Instructions
1. Take a small paring knife and remove the rib (middle part) of the kale leaf. Then, chop kale into 1-inch strips.
2. In a large mixing bowl, add kale, lemon juice, and extra-virgin olive oil. Using your hands, massage the kale until well combined and evenly covered.
3. Add grated Parmigiano-Reggiano, olive oil, black pepper, and crushed red pepper flakes. Mix well and serve immediately.
Notes:
1. I really like Lacinato kale because it has tons of flavor and plays off the acidity of the lemon and saltiness of the parm.
2. Substitute pre-cut bagged kale as well.
3. “Massage kale” means to use your hands and basically breakdown the kale and mix all of the ingredients into the salad. Kale is very fibrous, massaging it helps soften the salad.
4. I did not add salt to the salad because of the parm, if you want to add salt feel free to season to taste.
5. I like to serve this as a side to a meal or a base under protein.
