Ingredients
salad
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1 large bunch of Tuscan kale, rinsed
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2 cups rustic croutons
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½ cup shaved Parmigiano Reggiano cheese
salad dressing
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juice from one large lemon
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olive oil
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1 teaspoon Worcestershire sauce
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1 large clove of garlic, finely grated or chopped
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1 loose cup finely grated Parmigiano Reggiano cheese
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Vermont Creamery Crème Fraîche
2 tablespoons
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salt and pepper, to taste
Directions
- Prepare kale leaves by removing center rib of leaf and tearing leaves into bite-sized pieces.
- Juice 1 lemon into measuring cup. Remove seeds from juice and add in twice as much olive oil as lemon juice.
- Add Worcestershire sauce and garlic; mix well with fork or whisk.
- Whisk in finely grated cheese, crème fraîche. Season with salt and pepper to taste. Add additional garlic or olive oil as desired.
- Pour dressing onto prepared kale leaves and toss well to coat. Add croutons and cheese shavings and gently toss before serving.
