Serious Pie’s Kale Salad
(courtesy Tom Douglas)
- Lacinato Kale (Tuscan), washed, stems removed, dried, and roughly chopped
Garlic oil *
Freshly squeezed lemon juice from half a lemon**
- 2 or 3 Chopped Calabrian chilies ***
Salt and freshly ground black pepper
Grated & Shaved Parmesan
Toasted pine nuts
- Olive Oil
- 5 Whole Garlic Cloves
- With a whisk combine the garlic oil*, lemon juice (using about twice as much oil as lemon juice)**, chilies, salt and pepper in a large bowl. Put the kale on top of the dressing and use your hands to massage everything together well, then allow the salad to marinate 20 minutes before serving. You will want to wash your hand immediately after this as the chilies (if using) are spicy. Cover and refrigerate for at least 30 minutes. The longer you allow it to marinate, the better.
When you are ready to serve the salad, toss it with grated parmesan and 3/4 of the pinenuts. When serving it onto plates. Top each serving with the shaved parmesan and the remaining toasted pine nuts.
- *To make garlic oil: simmer olive oil and whole garlic cloves on the stove until garlic is soft and slightly browned. Drain and reserve oil. Cool oil completely before using.