- ¼ of a Parmesan cheese wedge (I used the 5.5-oz. Tuscanini cheese, so it's about 1 oz.)
- 4 oz. (approx.) kale, cut into bite-size pieces
Dressing:
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- 1 garlic clove, crushed
Instructions
- Place all dressing ingredients in a small bowl; mix to combine. Set aside.
- Using a Y peeler, carefully "shave" the cheese to get thin, ribbon-like slices.
- To assemble the salad, place the kale in a bowl; add the cheese. Drizzle dressing over it and toss to coat.
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