Cavolo Nero Salad

“A vibrant salad with tender Tuscan kale, bright lemon, olive oil, and shaved parmesan for a simple yet deeply flavorful dish.”

Difficulty

Intermediate

Yield

Serves 4

Ingredients

4 cups lacinato kale, chopped4 tablespoons dried cranberries4 tablespoons pumpkin seeds, toasted1/4 cup parmesan, grated1/4 cup lemon juice2 tablespoons honey4 tablespoons olive oil Salt and pepper to taste

Equipment

Chef's knifeCutting boardMeasuring cupsMeasuring spoonsWhiskMixing bowls of various sizesGraterSmall frying panDish towelTasting spoons

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash and chop the lacinato kale. Remove any tough parts of the stem.

In a small frying pan, dry toast the pumpkin seeds over medium heat until fragrant and golden. Allow to cool.

In a bowl, combine lemon juice, honey, olive oil and salt and pepper and mix until well combined. Add the chopped kale to this massage mixture. Allow to sit for 15 minutes.

Plate the dressed kale and top with cranberries, pumpkin seeds and parmesan cheese.