Ingredients
Dressing:
1 T lemon zest
Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1 small garlic glove, minced
Salt/Pepper to taste
Salad:
Kale
Pine nuts
Shredded parmesan (not grated)
Preparation
Whisk dressing ingredients together.
Wash and de-stem kale and cut into small pieces.
Dry roast pine nuts in a skillet until slightly brown and let cool.
Make up enough for however much you want (I have no idea the amounts, just eyeball)
Pour dressing over to just barely coat the kale, toss together, and enjoy!
The above amount of dressing will be enough for multiple salads. It can be refrigerated for at least a week.
