1 bunch of curly kale
1/2 cup olive oil
5 garlic cloves minced
1/3 cup Parmesan Reggiano grated plus 1/4 cup set aside
1/3 cup lemon juice
Salt and pepper
Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.
Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper
Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4
Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.
*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..
*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.