Kale Salad

Serves 4-6 as a Side

1 bunch kale

2 Tb. fresh lemon juice

1 ½ Tb. olive oil

1/2 tsp. Dijon mustard

1 Fresno or other hot pepper julienne (adjust the spiciness by how much of the pepper you use)

3 Tb. toasted pine nuts

Grated Pecorino Romano or Parmesan cheese

Take out the kale stems and cut the leaves into bite size pieces. In a big bowl mix the lemon juice, olive oil, salt, and mustard.

Add the kale to the bowl along with the sliced pepper and mix it all up with your hands. (Wearing disposable gloves, please). Massage the dressing into the kale mixture then put it in the fridge to marinate for a minimum of 30 minutes.

The key is to massage it a few times as it’s marinating – it really does make a difference. When it’s all chilled and ready to serve, place the salad on chilled plates and top with the pine nuts and cheese.

- Mary White

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