Tuscan Kale Salad with Citrus Vinaigrette
Recipe type: Salads
- 1 bunch of Tuscan kale
- ½ cup shaved Parmesan
- ¼ cup sliced almonds
- ½ cup olive oil
- 2 tbs. lemon juice
- ¼ cup white wine vinegar
- 1 clove garlic, minced
- Salt and pepper
- First, make the vinaigrette: combine olive oil, lemon juice, vinegar, garlic, a pinch of salt and pepper in a mason jar. Close the lid tight, and shake vigorously to blend.
- Wash and dry kale, then finely chop.
- In a large mixing bowl toss vinaigrette with chopped kale.
- Place heaping piles of dressed kale onto plates. Top with shaved Parmesan and sliced almonds and serve.