Ingredients
1 bunch curly kale, approx. 2 pounds
½ cup extra virgin olive oil
1 clove garlic, finely minced or mashed
Juice of one lemon
Salt & freshly ground black pepper
2 Tablespoons grated Parmigiano Reggiano cheese
Set aside ½ bunch of kale for another use, half the bunch will suffice for a salad for four.
Directions
Begin by stripping the leaves from the thick center ribs. Wash in plenty of cold water.
Tear the leaves into bite size pieces and dry completely. Toss away the ribs.
Make the dressing by combining the olive oil, garlic and lemon juice together. Whisk or shake
vigorously.
Add salt & pepper to taste.
Put the dry kale in a large bowlor clean plastic bag. Pour half of the dressing on the greens,
sprinkle with a pinch of salt and rub and massage the leaves, this helps to soften the rather
tough kale leaves.
Cover and refrigerate.
Before serving: Add more dressing if it seems dry and sprinkle with the parmigiana cheese.
Mix well. Add freshly ground black pepper.
This salad will keep for a couple of days under refrigeration. Kale leaves are hearty!
