Lincoln Kale Salad

Last trip to Washingon, DC we dined at Lincoln.  They serve small plates and this was the salad I had.  It was so good and it's good for you, as well.  This isn't the official recipe.  It's my best shot and I think its pretty close.

1/2 bunch curly kale, chopped thinly
1/2 C pine nuts or hazelnuts
1/2 C parmesan cheese, grated

1/4 C craisins

1/4 C dried currants

lemon dressing (see below)

Lightly toast the pine nuts in a dry frying pan over medium heat until they just begin to emit an aroma.  Set aside.  Be careful, the pine nuts can burn quickly.  Wash and dry the kale. Remove the stems and thick center vein.  Chop it into strips by rolling the leaves into a ball and making thin slices. Turn and cut the other direction so you end up with a pile of nicely chopped greens.  Gently massage the Kale with your hands to tenderize.

Add the pine nuts, 1/4 cup of and cheese, craisins and currants to the greens and toss them to combine. Add the dressing and toss to combine. Season with additional salt and pepper, as needed.  Top each serving with some of the remaining cheese.

Lemon Dressing
1 lemon, juiced
½ cup olive oil

salt and pepper

Combine the juice of one lemon and the olive oil in a small jar.  Add salt and pepper to taste.  Cover and shake it vigorously.