Sunday, October 13, 2013

Kale Salad with Chilis, Parmesan, Toasted Pine Nuts, and Lemon Vinaigrette

This is an easy way to use a nutrient rich fall green. I brought this salad to a friend's house for a vegetarian potluck and it was a big hit. 

1 large bag curly kale, ribs removed and chopped
1 red highland chili pepper, deseeded and diced
1/2 cup pine nuts, toasted 
1 cup parmesan, shaved
2 lemons, juiced
Zest of 1 lemon
1/2 cup extra virgin olive oil
1 tsp. dijon mustard
1 tbsp. honey


Whisk together lemon juice, zest, olive oil, and mustard in small bowl. Season to taste with salt and pepper. 

Put kale in a large bowl. Toss kale with vinaigrette and let sit for 15 - 20 minutes to let kale tenderize. Toss kale with chili, pine nuts, and parmesan and serve.

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