Did you know that kale is not just one of the healthiest foods on earth, it is also an aphrodisiac? As a kid, eating your greens may not have been fun but for adults, this kale salad’s got it going on, (or at least, it may lead to getting it on). This probably says something about the salad’s creator, our queen of Eat & Tell, Annette Tomei, who lives on this salad every summer. The figs are optional but irresistible in our opinion.
Serves 4 (med-large portions):
2 heads Lacinato (also called Tuscan or black) kale, washed and cut into bite size ribbons
1/4 cup+ parmesan ribbons, approximately 4-6 ribbons per person (cut from athe cheese wedge with a vegetable peeler)
1/8 cup toasted pine nuts
4-6 plump figs, quartered or cut into eighths if they’re larger figs (optional)
Fresh ground pepper, to taste
Fleur de sel (or some other good quality, textured salt), to garnish
In a large salad bowl, toss first 5 ingredients with the dressing (below). Finish with fleur de sel. Enjoy the experience!
For the Dressing:
(recipe makes more than most people will need but you can save the extra for another day)
1/4 cup fresh squeezed lemon juice (or juice of 2 lemons)
1/4 – 1/2 cup extra virgin olive oil (to taste – I like less oil to my lemon juice)
Salt and pepper, to taste (yes, season the dressing separately from the salad itself)
