Ingredients

The following ingredients have 9 Servings
  • 1/3 cup good quality extra virgin olive oil plus 1 additional tablespoon for massaging the kale leaves.
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 medium garlic clove, finely minced or squeezed through a garlic press
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bunch curly kale (purple is nice if you can find it) thick stems removed, leaves torn into bite-sized pieces.
  • 3 ounces baby arugula
  • 2 large or 3 small heads of endive, cut crosswise into thin (¼-inch) slices
  • 1-2 ounces finely grated good quality parmesan cheese such as Parmigiana Reggiano, plus a bit more for sprinkling on top. (2 heaping tablespoons)

Instruction

  • Whisk lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly pour in the olive oil, while whisking.
  • Put the kale into a large bowl with one tablespoon of olive oil. Use your hands to massage the oil into the leaves, working for a minute or two until the leaves are tenderized. Add arugula and endive. Toss to combine. Add the vinaigrette slowly, tossing and tasting, until the salad is dressed to your liking. Add parmesan and toss again.
  • Garnish with additional parmesan.