Has this week been declared salad week? Well, I'm declaring it. I am not boasting that my diet has consisted of substantial salads (although that's a fine idea), but Monday's green bean salad with mustard seeds and tarragon kickstarted some salad inspiration. The leaves may be changing from greens to oranges, but why not celebrate the green in your season through a bowl of tasty and healthy ingredients? A kale salad with parmesan and pine nuts was delivered to my parents' home in a box of homemade goods, from monkey bread to tomato soup and parmesan toasts. I swooned over the packaging -- all in individual mason jars. I insisted that Cathy send me the salad recipe, which surprisingly only requires 5 ingredients. Cathy's one mandate? Don't buy the pre-bagged kale. Find the fresh heads of kale at Whole Foods or Fresh Market, and remove the veins in order to prevent notorious bitterness. While it may take longer to wash, dry, and chop, the kale will have just the right amount of spice without overwhelming your palette. Thanks, Cathy!
Makes 4-6 servings
1 head of kale, washed, dried, chopped 1 lemon, juiced 1/2 cup olive oil Salt and pepper 1 cup parmesan 1 cup pine nuts
1. Mix lemon juice, olive oil, salt and pepper for dressing. Pour over kale and toss.
2. Add parmesan and pine nuts.
