September 15, 2014 by dgarnett2013
Kale salad: Susan Minot
- Kale leaves
- A handful of nuts – hazelnuts, almonds, walnuts, pecans or pinenuts
- Small handful of pumpkin seeds
- 1 clove of garlic
- Juice of 1 lemon
- Extra virgin olive oil
- Salt and pepper
- large handful of grated Parmesan
De-stem ruffled green kale and chop leaves into small narrow slivers (you can save the stems and chop finely to sauté with ginger for a separate garnish on rice or noodles….)
Toast in a dry frying pan the nuts and seeds. Chop the nuts if large, into slivers. (No need to do this with pine nuts).
Make dressing by mixing lemon juice with equal parts or a little more olive oil. Grate in the garlic clove, add salt and pepper and mix it all together so that it emulsifies.
Dress the Kale leaves and seeds/nuts with the dressing and rub or massage it into the leaves. This helps to tenderise the Kale, as does the lemon.
Toss in the freshly grated Parmesan.
Dressed and undressed.