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Kale & Lemon Salad

Kale Pepita Cranberry Salad

2 large bunch of kale,
2 lemon, zest and juice of

1 tsp fish sauce

1/2 cup extra-virgin olive oil

salt and pepper

2/3 cup dried cranberries

1/2 cup roasted pepitas (pumpkin seeds)

1/2 cup grated Parmesan cheese
Trim the leaves from the fibrous stems of the kale. Discard (compost) the stems.

Roll the leaves up like a cigar and cut into 1/2-inch wide strips. Place the kale in a large bowl. In a small bowl, combine the lemon juice, lemon zest, and fish sauce with a whisk. While whisking, slowly drizzle the olive oil into the dressing to make a nice emulsion. Season with salt and pepper to taste. Place the cranberries and pepitas in the bowl with the kale. Pour half of the dressing over the kale and mix it with your hands. Add more dressing as needed. Grate cheese over the salad to finish.

2 Comments leave one →
  1. Sharon Rice permalink
    November 27, 2011 4:57 pm

    Kale contains such excellent nutrition and is readily available locally but I have not found many ways to prepare it…… soup, sauted are the two I know. So thanks for this yummy additional prep !

  2. Burna permalink
    December 21, 2011 4:13 pm

    Thanks so much for the demo at Slow Food Elora demo. Love this salad. What a taste treat from the wilted winter lettuces from far away.

    Keep up the good work. All very exciting.

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