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Kale Salad with Dates, Parmesan and Almonds
- Juice of 1/2 lemon
- 1/2 shallot, chopped
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 2 bunches kale, stems removed, leaves shredded or finely chopped
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds
- 8 dates, pitted and chopped
- 2 1/2 ounces Parmesan, shaved with a peeler
Directions:View on Epicurious
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