This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese...
3 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup olive oil
5 oz. baby kale
1 cup shaved parmesan
3⁄4 cup pine nuts, lightly toasted
Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.
Recipe link below