Kale "Ceviche" Salad Make kale jaw-droppingly tasty with this salad recipe!.

4 bunches kale, chiffonade (cut into thin ribbons)
Juice from 4 lemons
Olive oil to equal amount of lemon juice
½ cup (at least) grated Parmesan cheese
¾ cup whole, skin-on almonds, toasted and chopped
½ - ¾ cup Panko (Japanese style) bread crumbs
Salt and pepper
Pinch of dried chile flakes

Mix chopped kale with lemon juice and olive oil, mix well.

There should be a little liquid at the bottom of the bowl, but not a lot (maybe a few tablespoons at most). You’ll start to see the kale turn bright green pretty quickly. Cover and refrigerate for a few hours (stirring occasionally).

When ready to serve, stir in Parmesan, almonds and Panko (the Panko absorbs any extra liquid so the salad is not wet). Season with salt and pepper and a pinch or two of dried chile flakes. Serves 4 - 8 as a side dish.

Lisa Hart
True Vine Farm