Lemon Parmesan Raw Kale Salad Recipe

Ingredients:

5 cups kale leaves or 1 bunch (I used the Red Russian variety, but any kind will do)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 – 1/2 teaspoon sea salt
2 tablespoons prepared horseradish
zest of 1 lemon with a 2 inch section reserved
1/3 cup shaved Parmesan

 

Directions:

Wash and thoroughly dry the kale. For small, tender leaves, just rough chop it a bit, while for tougher leaves cut into thin ribbons.

In a small bowl, whisk the lemon juice into the olive oil. Add 1/4 teaspoon of sea salt, the prepared horseradish, and all but the reserved lemon zest, and whisk until the dressing has emulsified.

Pour half the dressing onto the kale leaves, and massage into the leaves with your fingertips. Wait a minute or two, taste, and adjust the dressing or add salt if needed.

Before serving, slice the reserved zest into thin slivers. Add the zest and Parmesan shavings to the salad and toss.