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Kate’s Kale Salad

gluten free/*vegan option

Serves 4

This salad was inspired from Lulu’s in Aspen (since closed) many years ago. It is my “go-to” salad for dinner parties and one that the girls can help me make.

1-2 bunches of Lacinato kale, de-stemmed and thinly sliced

1 Lemon

Olive oil

Salt

Slivered almonds

Currants

Parmesan cheese (can easily omit)

Take the kale leaves and roll them up tightly, like a cigar and cut into thin slices. Next, place into large salad bowl and add about 1/4 teaspoon of salt. Massage the kale with your hands for a minute or so. Then, add the fresh lemon juice-start with a half of lemon, then add more if needed. Massage the kale again. The kale should be shrinking in size by now. Add 1/2 teaspoon of olive oil and massage. Top off the salad with the almonds, currants and cheese. Mix the salad with your hands and it's ready to serve. 

 *Store leftover salad in fridge for up to 2-3 days.