I hope everyone is enjoying their start to summer! We just got back from an amazing trip to Itay and are getting settled back in Calgary. The food in Italy was to die for!!! After two weeks of stuffing our faces with pasta, pizza and gelato it’s back to the grind as summer training has commenced for Brian.
I’ve been craving Kale the last few days so I made my favourite Kale salad tonight. I discovered this recipe at The Tavern Restaurant while we were living in Nashville. I posted this recipe last season, below is the re-post. 🙂
Kale, Parmesan & Currant Salad
1 large bunch of kale, washed, de-stemmed and finely chopped
Juice of 1 freshly squeezed lemon
1/4 cup olive oil
1-2 tbsp agave nectar or honey
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/honey. Pour onto the prepared Kale and massage it in with your hands. Add in the Parmesan, currants, almonds, salt & pepper and toss well. If you have time, cover the salad and let it sit in the fridge for 1-2 hours before serving to let the dressing soak in.