It takes about 15 minutes to assemble.
Leftovers are perfect refrigerated - the kale and cauliflower stay
surprisingly crunchy. If you're buying bagged, chopped kale, use 3 large
handfuls of kale - but make sure you tear off and discard the tough
stalk that runs the entire length of every leaf.
Ingredients:
3 large kale leaves
1/2 head cauliflower
1 cup cherry tomatoes, halved
1 stalk, green onion, finely chopped
1 sprig fresh parsley, minced
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely minced
1/2 teaspoon kosher/sea salt (1/4 teaspoon table salt)
freshly ground black pepper
2 tablespoons extra virgin olive oil
Directions:
1. Tear the soft leaf of the kale away from
the center stalk that runs throughout the length of the kale. Discard
the tough stalk. Using a chef's knife, finely chop the kale leaves. Rock
back and forth with your knife over the leaves like you are mincing.
Add to a large bowl, along with the cherry tomatoes, green onion and
parsley.
2. Grate the cauliflower using the large holes of a box grater. Add to
the bowl and mix.
3. In a small bowl, whisk together the lemon juice, garlic, salt, pepper
and the olive oil. Pour dressing into the bowl and toss gently. Taste
and season with additional salt if needed.
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