Calabrian Kale Salad With Hearts Of Palm

1. 1

   Place the shredded kale in a large bowl. Using a microplane grater, zest the whole lemon and add it to the kale. Add the juice of half the lemon (save the other half; you may add it later) and 2 Tbsp olive oil. Sprinkle with a good pinch of kosher salt.

2. 2

   Using clean hands, massage the dressing into the kale until the leaves have wilted and become glossy (this will take about a minute). Taste for seasoning and add more lemon juice and/or a touch of salt as desired (but be conservative with the salt, as the hearts of palm and parm add quite a bit of salinity). Add another drizzle of olive oil if the salad seems dry and toss to combine. Transfer to a serving platter.

3. 3

   Top the kale with the the sliced hearts of palm, followed by the sliced chilies (distribute them as evenly as you can). Shower the whole thing with the grated Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.