Kale Salad
Ingredients
2 bunches of young kale, ribs removed | ||
1 bulb of fennel, cored and thinly sliced | ||
4 radishes, thinly sliced | ||
2 jalapeno peppers, seeded and thinly sliced | ||
2 scallions, thinly sliced | ||
1/4 lb Parmesan cheese, shaved into slivers | ||
Dressing: | ||
1 shallot, minced | ||
juice of 2 lemons | ||
1/4 cup red wine vinegar | ||
1 cup olive oil | ||
kosher salt and black pepper to taste |
Kale is typically cooked, however it can be used in a crisp delicious super healthy salad.
Directions:
- For the dressing, combine the shallot, lemon juice and vinegar in a non metal bowl.
- Gradually whisk in the olive oil. Season with salt and pepper to taste.
- For the salad, remove the ribs from the kale and cut the kale into thin strips and add to a large bowl.
- Add the fennel, radishes, jalapenos and scallions.
- 5 minutes before serving add the dressing and toss.
- Top with the Parmesan slivers.
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