Jacqui Toumbas' Kale Parmesan Salad with Garlic Dressing

INGREDIENTS

  • 1 bunch kale, picked and ripped into small pieces

  • ¼ cup shaved parmesan cheese

  • ½  cup pistachios, roasted and roughly chopped

  • 1 ½ cups Phileos extra virgin olive oil

  • 4 cloves of garlic, peeled

  • 2 lemons, juiced

  • Salt & pepper to season

METHOD

  • Preheat the oven to 180 degrees celcius.

  • Place picked and ripped kale into a bowl and drizzle with Phileos extra virgin olive oil (about 1 tablespoon), season with salt and pepper. Massage lightly and place on a lined tray.

  • Place kale in the oven for 9 minutes, or till soft - not crunchy.

  • Meanwhile, combine the remaining Olea of Monemvasia extra virgin olive oil, garlic, lemon juice and a pinch of salt & pepper in a blender. Blend till a smooth, creamy consistency appears. Set aside.

  • Once the kale is done, cool it then combine it with the dressing, chopped pistachios and shaved parmesan - enjoy!

Recipe & Images by Jacqui Toumbas @jacquitoumbas

RecipesLou Wilson