Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette
This quick, zesty kale salad from Florida chef Jeffery Jew gets a decadent touch from rich pine nuts and ribbons of parmesan cheese.
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Cooking tools:
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Ingredients
- 3 tbsp. fresh lemon juice
- Kosher salt
- freshly ground black pepper
- 1⁄3 cup olive oil
- 5 oz. baby kale
- 1 cup shaved parmesan
- 3⁄4 cup pine nuts, lightly toasted
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