I fell in love with raw kale at Leopold’s Cafe in Georgetown, Washington, D.C. This is my imitation of their amazing salad.
Serves 6
I go easier on the lemon juice than most vinaigrettes call for, because it makes it more wine friendly and you can always add more to taste. Using a Microplane® grater results in soft fluffy cheese that coats the kale well. Another type of grater might require that you use slightly more cheese.
1 bunch Italian or lacinato kale, washed, ribs removed
2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground pepper
½ cup olive oil
3 ounces Parmigiano Reggiano, freshly grated
1/3 cup pine nuts, lightly toasted
1/3 cup raisins, optional
Whisk lemon juice, salt and pepper together. Whisk in oil. Roll the kale leaves and cut into very thin strips. Toss kale with vinaigrette. Add cheese and toss again. Plate the kale and sprinkle each with pine nuts and raisins.
