prep time: 25 minscook time: 5 minstotal time: 30 mins
•1 large bunch fresh Lacinato kale
•1 tablespoon robust TSIG Extra Virgin Olive Oil
•½ cup walnuts, toasted and chopped coarse
•½ cup Parmigiano Reggiano, grated fine
•¼ cup robust TSIG Extra Virgin Olive Oil
•Fresh juice of 1 lemon
•2 teaspoons lemon zest
•Fresh cracked black pepper
1.Destem and devein kale, then wash, rinse and dry thoroughly before shredding the leaves. We like to roll them lengthwise and slice thinly across the roll.
2.Place shredded kale in a large salad bowl and add 1 tablespoon robust EVOO. Using your hands, massage the EVOO through the kale thoroughly. Be a little rough with it! Then let it sit for 10 minutes to soften.
3.Combine ¼ cup EVOO, lemon juice and lemon zest in a small mixing bowl and whisk until well emulsified.
4.Pour dressing over softened kale, then add toasted walnuts and grated Parmigiano .
5.Season with sea salt and cracked black pepper, then toss before serving.