I created this recipe years ago when making a dinner for my brother and sister after a particularly exhausting holiday week. At the time I was not yet dairy free so this version features real parmesan, but it can be substituted for a dairy free version (I use Follow Your Heart with success). When served with a creamy soup and a chunk of bread, this salad is hearty enough to anchor a satisfying winter lunch.
Ingredients:
1 bunch curly red kale
1/4 cup toasted slivered almonds
1/8 cup shaved Parmesan Reggiano
1/2 Meyer lemon, squeezed and zested
1 shallot
3 tbsp of olive oil, maybe more
1 tbsp good white wine vinegar - pinot grigio or champagne
1 tsp honey
sea salt to taste
De-rib the kale and chop in thin slices. Sautee shallot in a bit of olive oil and cool. In a small bowl, wisk lemon juice, shallot, remaining olive oil, vinegar, honey and a pinch of salt, adjusting amounts to taste. Drizzle over kale and sprinkle with zest, a pinch more salt (or to taste), parmesan and almonds, and toss.
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