31 Dec Kale Salad

300 grams kale:  stems discarded and leaves thinly sliced

3 tablespoons fresh lemon juice

Kosher salt

2 tablespoons apple cider vinegar

2 tablespoons sesame seeds, lightly crushed

1 tablespoon brown miso

1 teaspoon dark brown sugar

3 tablespoons extra-virgin olive oil

2 scallions, thinly sliced

1/4 cup unsalted roasted pistachios, chopped

In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.

. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar.

 Gradually whisk in the oil. Add the dressing to the kale and toss well. 

Scatter the scallions and pistachios and shave some parmesan cheese on top using a peeler.  

Ready to serve!