I can't take too much credit for this recipe -- it's a salad I've had at a number of restaurants, including Lincoln in DC (http://lincolnrestaurant-dc.com/) and I've just recreated it in my own kitchen. But it's delicious, stays good in the fridge for a number of days, and is so healthy you feel exceedingly virtuous eating it!
4 cups of kale, chopped finely in a food processor
1/4 cup olive oil
Zest and juice of one lemon
1 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
1/3 cup toasted pine nuts
1/3 cup dried currents, craisins, golden raisins, or whatever your favorite dried fruit is
1/2 cup freshly grated parmigiana reggiano cheese
Mix this all together in a large bowl and let it sit, in the fridge, for at least an hour before eating so that the flavors can all meld together. Taste before serving to make sure there's enough salt and pepper.
Can also be mixed with equal parts quinoa for a heartier dish. If you do this, add a little extra olive oil, lemon juice, salt and pepper.
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