Kale and Pine Nut Salad
- 1 bunch Tuscan kale, stems removed, cut into chiffonade
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt
- Pinch of red pepper flakes
- 1/2 cup pine nuts, toasted
Place the kale in a large bowl. In a separate bowl, whisk together the olive oil, lemon juice and some salt. Toss the kale in the dressing and let sit at room temperature to soften.
Before serving, check the seasoning and add a pinch of red pepper flakes. Top with the toasted pine nuts.
Recipe courtesy of Anne Burrell
Recipe courtesy of Guy Fieri