This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.
Featured in: Life of the Party.
- 3 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 5 oz. baby kale
- 1 cup shaved parmesan
- 3⁄4 cup pine nuts, lightly toasted
- Whisk lemon juice, salt, and pepper in a large bowl; while whisking, slowly drizzle in oil until emulsified. Add kale, parmesan, pine nuts, salt, and pepper; toss to combine.