Kale Salad

By nancytripp

Ingredients

• Juice of 1/2 lemon
• 1/2 shallot, chopped
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp red pepper flakes
• 2 bunches kale, stems removed, leaves shredded
• 2 tbsp extra virgin olive oil
• 1/3 cup sliced almonds
• 8 dates, pitted and chopped
• 1 1/2 oz. Parmesan, shaved with peeler

Preparation

Step 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 - 2 minutes.
Add almonds, dates and Parmesan to kale.