My colleague Bruni shared with me this super tasty and dead simple recipe for kale salad with roasted pinenuts.
I just had a bowl with a couple pieces of baked chicken. A perfect healthy and delicious meal.
2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper
½ cup olive oil
2 ounces Parmigiano Reggiano, freshly grated
1/3 cup pine nuts, lightly toasted (I use slivered almonds, if I don’t have pine nuts)
1/3 cup dried cranberries
Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very thin strips. Toss kale with vinaigrette. Add cheese and toss again. Plate the kale and sprinkle each with pine nuts and cranberries.
NOTE: I used regular kale. My guess is that Italian kale will have a much nicer and crisper consistency.
Bruni didn’t know the origin of this recipe, but it looks like its from the Scott Paul blog.