- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 8 cups coarsely chopped kale, ribs removed
- 1/2 cup shaved Parmesan cheese
- 1/3 cup toasted blanched hazelnuts/walnuts , coarsely chopped
- Coarse salt and freshly ground black pepper
In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat.
Add Parmesan and hazelnuts/walnuts; season with salt and pepper. Toss before serving.