Autumn Kale Salad with Parmesan Shavings

Ingredients

• 600 g kale
• Salt
• 150 g seedless red grapes
• 40 g hazelnut kernels
• 2 tbsp hazelnut oil
• 1 tbsp Olive Oil
• 1 tbsp Lemon Juice
• 3 tbsp apple cider vinegar
• 0.5 tsp honey
• Salt
• black pepper (freshly ground)
• 50 g parmesan cheese (chunk)

Instructions

1. 1.

   Wash the kale thoroughly and drain well. Using a sharp knife, remove the tough stem, cut off leaf tips, and tear the leaves into bite-sized pieces. Blanch in boiling salted water for about 5 minutes, then shock in ice water and drain completely.

2. 2.

   Wash the grapes, drop stems, and halve them. Roughly chop the hazelnuts. Whisk together both oils, lemon juice, vinegar, honey, salt, and pepper to make the vinaigrette, adjusting seasoning as desired.

3. 3.

   Toss the blanched kale with the dressing and arrange on plates in a star pattern if preferred. Sprinkle grapes and nuts over the salad and grate parmesan onto the top using a microplane.