Ingredients:

  • 2 large bunches Lacinato (Dino) kale, stems removed and finely ribboned (approx. 300g)
  • 1/2 cup (60g) dried cranberries
  • 1/4 cup (30g) toasted pepitas
  • 1/4 cup (30g) sliced toasted almonds
  • 1/2 cup (50g) shaved Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) freshly squeezed lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 clove garlic, finely minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Strip the kale. Pull the leaves away from the woody center stems.
  2. Ribbon the leaves. Stack the leaves, roll them like a cigar, and slice into thin ribbons.
  3. Start the massage. Place the 300g of kale in a large bowl with the 3g of sea salt.
  4. Work the greens. Squeeze the kale firmly with your hands for 60 seconds until the leaves turn dark green and feel soft.
  5. Whisk the base. In a small jar, combine the 60ml olive oil, 45ml lemon juice, 5g Dijon, and minced garlic.
  6. Emulsify the liquid. Shake or whisk vigorously until the mixture looks creamy and opaque.
  7. Apply the dressing. Pour the mixture over the massaged kale and toss well with tongs.
  8. Add the crunch. Fold in the 60g cranberries, 30g pepitas, and 30g almonds.
  9. Finish with cheese. Scatter the 50g of Parmesan ribbons over the top.
  10. Final rest. Let it sit for 5 minutes until the flavors meld and the kale absorbs the zest.