Copycat Gjelina Kale Salad

INGREDIENTS

1 bunch of Dino kale, stems removed

2 tablespoons lemon juice (about 1/2 lemon)

2 teaspoons sherry vinegar

2.5 tablespoons olive oil

Splash of maple syrup

Small clove of garlic, grated (optional)

1/4 teaspoon plus more sea salt

Pepper to taste

Shaved ricotta salata or grated parmesan cheese (omit to make vegan)

Roasted hazelnuts, chopped

Toasted panko/breadcrumbs (optional)

Lemon zest

METHOD

1. Prepare the dressing. In a small bowl or mason jar, combine lemon juice, sherry vinegar, olive oil, maple syrup, garlic, salt, and pepper. Stir or shake well. Taste and adjust for seasoning (I added more salt).

2. Thinly slice the kale and place in a bowl. Spoon some dressing over the kale and use your hands to massage it into the kale. Let it sit for 5 minutes.

3. Add more dressing to the salad if you like. Keep in the bowl or transfer to a plate.

4. Garnish with hazelnuts and/or panko and lemon zest. Enjoy!