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Kale Salad with Dates, Parmesan and Almonds

Name: Kale Salad with Dates, Parmesan and Almonds
Ingredients: Juice of 1/2 lemon; 1/2 shallot, chopped; 1 teaspoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon red pepper flakes; 2 bunches kale, stems removed, leaves shredded or finely chopped; 2 tablespoons extra-virgin olive oil; 1/3 cup sliced almonds; 8 dates, pitted and chopped; 2 1/2 ounces Parmesan, shaved with a peeler

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

Recipes sourced from Epicurious.com.

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