RECIPE: Kale and Apricot Salad

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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.