A lovely, light, spring time salad, perfect with baby kale, soft, tender and juicy. There's no science to the quantities here - just use what you have. Three cups of kale pretty much loosely fills the TM31 bowl.
Ingredients
(60g) 5 Tablespoons Olive Oil, Divided
(15g) 2 Tablespoons Lemon Juice
3 cups (750ml) Stemmed And Sliced Kale
(60g) ⅓ cup (80ml) Grated Parmesan Cheese
Instructions
Whisk together the lemon juice and olive oil until well blended.
Add salt and pepper to taste.
In a large bowl, toss together the kale, dressing, and Parmesan cheese.
Enjoy!
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/07/11/festival-of-food-kale-parmesan-summer-salad/