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Tuscan Kale Salad
For the salad:
- 2 large heads of kale (about ten cups in total); shredded
- 1/4 cup shredded parmesan cheese
For the dressing:
- 5 garlic cloves
- 1/4 cup shredded parmesan cheese
- 1/3 cup lemon juice
- 1/2 cup EVOO
- Salt and Pepper; as needed
Delicious and fresh tasting take on kale!
In a food processor, or with a mortar and pestle, grind garlic until smooth. If using a food processor, add all other dressing ingredients and process until smooth. If using a mortar and pestle, transfer to a medium bowl, add other dressing ingredients and whisk until fully combined. Toss with kale and additional cheese.
Posted in: Appetizers, Dietary Considerations, Fall, From the Learning Center, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Salads, Gluten-Free Spring, Gluten-Free Winter, Learning Center, salads, Seasonal, Spring, Summer, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Learning Center, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
