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Ingredients
- 1 tb balsamic vinegar
- 4 tbs Extra Virgin Olive Oil
- 1 small shallet peeled and finely minced
- 12 oz bunch of your favorite Kale deveined and sliced in
- 1/2 inch thick ribbons (8 cups)
- 1 large granny smith apple cored and thinly sliced
- 1/2 cup promegranate seeds
- Parmigiano Reggiano thinly shaved with vegetable peeler.
Details
Preparation
Step 1
Place Kale in large bowl and gently massage 3 Tbs. of the vinaigrette into leaves to ensure even coverage. Gently toss with apple and promagranate seeds, and transfer to serving bowl. Top with shaved Parmigiano Reggiano.
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