RAW KALE SALAD with HONEY LEMON and PARMESAN

• Vegetarian
• Gluten free

• Produce

  • 3 tbsp Shallots

• Condiments

  • 1 tbsp Honey
  • 1 2/3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Parmesan cheese, good quality

Found on panningtheglobe.com

Description

Ingredients

• 1 large bunch Tuscan kale, washed, thick stems removed (about a pound) note: Tuscan Kale is the darker, less curly kale, also known as Dinosaur kale or Lacinato Kale.
• 3 tablespoons minced shallots
• 1 tablespoon plus 2 teaspoons fresh lemon juice
• 1 tablespoon honey
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• ¼ cup good quality finely grated parmesan cheese (I recommend Parmigiano-Reggiano)

Directions

• Slice the Kale: Stack about ⅓ of the kale leaves at a time into a pile and slice thinly into ¼-inch shreds. Repeat with the rest of the kale. Transfer to a serving bowl.
• Make the Dressing and Toss the Salad: In a small bowl, combine shallot, lemon juice, honey, salt and pepper; whisk in oil in a slow stream. Pour dressing over kale and toss. Sprinkle parmesan on and and toss again.