Shredded kale with lemon and parmesan

Raw kale is transformed into a bright, tangy salad with the addition of a simple vinaigrette and freshly grated Parmesan. Use traditional curly-leaf kale or try the Tuscan variety also called lacinato or dinasaur kale. It is more tender and gives into the dressing well. You cannot beat all the flavor you get from the tangy lemon dressing made with a tiny hint of honey to create balance. This salad is a great base for grilled chicken and some crunchy raw carrots and cucumbers or serve it as the start of a larger meal for lunch or dinner.