2 Bunches of Kale
1/2 c of freshly grated Parmesan cheese
1/3 c of extra virgin olive oil
1/4 c lemon juice
3 cloves garlic, minced
1 tbsp soy sauce
1/2 tsp pepper
Strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oi
(see cook's note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
If your walnut oil is very strong, use half walnut oil and extra-virgin olive oil
Dressing (whisk together)
Washing and Trimming
Before freezing, it's important to thoroughly wash and trim your scallions. Remove and discard any limp or slimy green stalks, then run them under cold water to remove any dirt or debris. Pat very dry between a few paper towels.
It’s best to slice green onions before freezing so they are easier to thaw and incorporate into various recipes. First, cut away the root attached to the bulb, then thinly slice the entire stalk, making sure to keep the dark green and white parts separate.
Storage and Freezing:
Now that they are cleaned and prepped, transfer the sliced green onions to a parchment paper-lined sheet tray or plate and spread in a single layer. Place in the freezer until completely frozen, 1 to 2 hours. This step is important because it will keep the green onions from freezing together in one big clump. Once frozen, transfer the sliced scallion greens and whites to 2 separate containers or resealable freezer bags. Label the containers with the date, then store in the freezer for up to 6 months.
Ingredients for Dressing:
1 shallot roughly chopped
Here's what you need to make this delicious salad: