2 cups purple kale
Juice of 1/2 lemon
2 T bread crumbs
2 T very finely grated Parmesan (preferably microplaned)
1 T hemp seed
2 T extra virgin olive oil
Wash kale and pick leaves from stems, discarding stems.
Toast bread crumbs with clarified butter (HOW MUCH), lemon zest (HOW MUCH) and fines herbs (HOW MUCH) just until toasted. Cool.
In a large mixing bowl place kale, lemon juice, and olive oil and mix lightly.
Season with salt and pepper.
Add half of the bread crumbs, half of the hemp seeds and half of the Parmesan and lightly toss again.
Pile on a chilled plate
Finish salad by sprinkling the rest of the bread crumbs, Parmesan, and hemp seeds over top.
Yields: 1 Serving