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Bridgette's Shredded Tuscan Kale Salad Recipe

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This recipe for Bridgette's Shredded Tuscan Kale Salad is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bunch of Tuscan or Baby Kale, finely shredded (try 10 oz net next time)
1 Garlic clove minced or pressed with a hand presser
Course Salt and freshly ground Pepper to taste
2 Tbs. fresh lemon juice
2 Tbs. extra-virgin olive oil
1/4 cup plus 2 Tbs. finely grated Parmigiano-Reggiano cheese ( 1 Oz chunk)
Directions:
Directions:
1. Shred Kale with a sharp knife crosswise stacking in batches as you work.

2. In the bowl you are making the salad in, Whisk together minced Garlic, 1/4 tsp salt, the lemon juice. and olive oil. Let stand for 5 minutes up to 1 hour. Then put Kale in the bowl and toss to coat kale. Season with pepper.

3. Add all but 1 Tbs. of the gratted cheese to the kale and toss to coat. Sprinkle remaining cheese on top and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Bridgette's neighbor served this at an outdoor pizza party. Goes good with wood oven style pizza.

 

 

 

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