Tuscan Kale & Napa Cabbage Salad
With Apricots, Parmigiano & Lemon Oil
Chef Mark Tarbell
1 to 2 Servings
1 cup kale
1 cup Napa cabbage
1 T hemp seed
1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
2 tsp fresh lemon juice
2 T extra virgin olive oil
1 apricot, plum, or peach, pitted and sliced
1. Combine kale, cabbage, hemp seed, 1/4 cup cheese, lemon juice, and XVOO in medium bowl. Season to taste with salt.
2. Mound salad on serving plate. Top with shaved Parmigiano and arrange sliced fruit around greens.