garlic

Tuscan Kale Salad with Toasted Hemp Seed and Sea Salt

1 Serving

2 cups purple kale

Juice of 1/2 lemon

Zest of 1/2 lemon

2 T bread crumbs

3 T very finely grated Parmesan (preferably microplaned)

1 T hemp seed

2 T extra virgin olive oil

2 tsp warmed extra virgin olive oil

Fines herbs

1/4 tsp finely chopped parsley

1/4 tsp finely chopped chive

1/8 tsp finely chopped fresh oregano

1/8 tsp finely chopped rosemary

Sea salt and freshly ground pepper

Wash kale and pick leaves from stems, discarding stems.
Very lightly toast hemp seeds in a dry skillet.
Combine bread crumbs, warmed olive oil, lemon zest and fines herbs. Spread out on a cookie sheet and toast just until lightly browned. Let cool.
In a large mixing bowl place kale, lemon juice, and 2 T olive oil and mix lightly.
Season to taste with sea salt and pepper.
Add half of the bread crumbs, half of the hemp seeds and half of the Parmesan and lightly toss again.
Pile on a chilled plate.
Finish salad by sprinkling the rest of the bread crumbs, Parmesan, and hemp seeds over top.

Enjoy!

a member of THE TARBELL'S COLLECTION