Artichoke and Lemon Salad
12 baby artichokes 1c chopped kale or baby kale
3 tbsp olive oil
3 tsbp lemon juice
1 tbsp chopped parsley
1/4c grated pecorino romano
sea salt and pepper, to taste
After rinsing artichokes, break off outer leaves until the heart remain (pale green part). Cut dark green off the top as well trim dark green parts around stem and heart. Cut remaining piece lengthwise. Continue with remaining artichokes. Whisk oil, lemon juice, parsley, salt and pepper together. Plate kale and artichoke, drizzle dressing on top. Gently massage together. Top with cheese.
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