lacinato kale salad

lacinato kale salad
Ingredients:
1 bunch (whole head) lacinato/dinosaur kale or curly kale or red kale, large stems removed, thinly sliced - I have actually mixed 1/2 lacinato kale with 1/2 curly kale
and it's a wonderful combination, but my everyday preference is the lacinato kale.
juice of 1 lemon - use a hand juicer to get the most juice from your lemon . If your lemon seems extremely juicy, then I would just add 3 tablespoons. I have
noticed that in the winter my lemons have been extra juicy and the dressing can be a bit tart, so I sometimes add 3 tablespoons and give it a taste and add more if
needed.
3 tablespoons extra-virgin olive oil
2-3 cloves garlic, minced - I always use 3 cloves
pinch of salt & pepper, to taste
pinch of red pepper flakes, to taste
2/3 cup grated Parmesan cheese - you can use more or less here or omit it all together, it's up to you. I just throw in a handful and call it a day!
A note about purchasing lacinato kale: Don’t purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the
dressing even when you massage it. Kale is best when its soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.
Wash and de-stem the kale and cut into thin strips. If you're using curly kale then just de-stem and tear the leaves into bite size pieces. Throw the kale leaves into a
salad bowl.
Whisk together in glass measuring cup the juice of 1 lemon, 3 tablespoons olive oil, 2 cloves minced garlic, pinch of red pepper flakes, pinch of salt and freshly ground
pepper. Make sure to whisk the ingredients together well.
Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, “massage” your kale, I literally mean, get your
hands in there and massage it.
After your kale is well tossed, add 2/3 of the parmesan cheese and toss again.