Lemony Kale Salad

This is courtesy of CSA member Connie, who says "I make this for the two of us and simply eyeball measurements. Yummy!"
For the salad
  • 1 bunch kale, rib removed and chopped thinly
  • 1 cup pine nuts (no need to toast)
  • 1 cup shredded parmesan cheese
  • 1 medium minced red onion (or 1 minced garlic scape)
  • salt and pepper, to taste

For the dressing

  • 1 lemon, juiced (more if needed)
  • ½ cup olive oil

Wash and dry the kale. Remove and discard the tough inner midrib stems and chop it into strips by rolling the leaves into a ball and making thin slices. Cut it all once again going in the other direction so you end up with a pile of nicely chopped greens.  In a small jar, combine the juice of one lemon and the olive oil. Put a lid on the jar and shake it vigorously.  Add the pine nuts, onion or garlic scape, and cheese to the greens and toss them to combine. Add the dressing to the greens, and again, toss to combine. Season with salt and pepper, as needed.