Kale Salad
One whole bunch of kale, clean and chopped
1/4 c. pine nuts, toasted
1/4 c. currants
1/4 c. parmesan cheese, shaved
1/4 c. The Tasteful Olive Tuscan Herb infused or Italian Lemon infused extra virgin olive oil (or a combination of the two)
One lemon, zested and juiced (set aside zest and juice)
Place the kale in a large bowl and massage for about 3-4 minutes. Add the pine nuts, currants, and parmesan cheese.
In a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Pour over the salad and toss to combine.
Refrigerate for at least an hour, then serve. (Note: the salad is even better the next day).
Will stay good for 6 or 7 days in the fridge.
Recipe by: Emily Davis
