Monday, March 15, 2010
At Market...Tuscan Kale
Shredded Tuscan Kale Salad
This type of kale might also be labeled dinosaur kale, cavolo nero, lacinato kale or black kale at the market, and is prized for its mild, earthy flavor. If you cannot find it, try substituting savoy cabbbage or spinach.
Prep time: 5 minutes
Total time: 5 minutes
Yield: serves 4
1 bunch Tuscan kale, finely shredded
1 garlic clove, grated or minced
coarse sea salt and freshly ground pepper
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of extra-virgin olive oil
1/4 cup finely grated parmesan cheese, plus some shaved slices for topping
1. Finely shred kale by stacking the leaves and using a sharp knife to slice them very thinly, in batches if necessary.
2. In a large mixing bowl, whisk together the garlic, a pinch of salt and pepper, the lemon juice and oil and let stand for 5 minutes.
3. Add the kale and toss to combine thoroughly. Toss with the finely shredded cheese and taste for seasoning, adding more salt and pepper if necessary. Top with shaved parmesan slices and serve immediately.