This post is dedicated to my Nashville ladies!
Last week the girls and I went for an amazing dinner at the Tavern Midtown. Everyone suggested that I try the Kale Salad…I did…I then died and went to heaven. I have always been weary of creating a Kale salad due to it’s slightly bitter taste, but this was the bomb! Last night I re-created this heavenly creation but switched up some of the ingredients. Tavern’s Kale Salad is pulsed in a food processor, while mine was finely chopped. The recipe works either way! On a side note, I never thought I would see my husband having “thirds” of a kale salad…yes it’s that good. Enjoy!
Kale, Parmesan & Currant Salad
- 1 large bunch of kale, washed, de-stemmed and finely chopped (I prefer to buy the bagged Organic Kale at Whole foods which is already ready to go)
- juice of 1 freshly squeezed lemon
- 1/4 cup olive oil
- 1 tbsp agave nectar
- 1/2 cup freshly grated Parmesan
- 1/2 cup of currants
- 1/2 cup of roasted almonds (whole, slivered or chopped)
- salt & pepper to taste
In a small bowl whisk the olive oil, lemon juice and agave nectar. Pour onto the prepared Kale and toss.
Add in the Parmesan, currants, almonds and salt & pepper and toss the salad once again.