Kale Salad with Lemon Vinaigrette
One of our family favorites, this recipe idea came from my sister-in-law Jill White, a fabulous cook and entertainer who encountered it at a DC restaurant. This would be nice with a crisp Chablis. The thin chiffonade is key to the raw kale being appealing and delicious, and the variety that lends itself especially well is the Italian variety that is long and narrow, dark green and bumpy, sometimes called lacinato or nero or dinosaur kale. Using a Microplane grater results in soft fluffy cheese that coats the kale well. Another type of grater might require that you use slightly more cheese. This salad will convert anyone, even kids, to raw kale. This is absolutely delicious with roasted salmon (rubbed with olive oil, lemon zest and chopped thyme and slow roasted at 250), and quinoa or couscous.
1 bunch Italian kale, washed, ribs removed
½ cup olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper
3 ounces Parmigiano Reggiano, freshly grated
1/3 cup pine nuts, lightly toasted
Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very, very thin strips. Toss kale and just enough vinaigrette to coat well. Add cheese and pine nuts and toss again.