Kale Salad and Brushetta

INGREDIENTS

For the salad:
2 bunches kale, stems removed and chopped
½ cup grated Parmesan cheese
½ cup slivered almonds

For the dressing:
2 tablespoons fresh squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon garlic, grated
1 teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon pepper

For the bruschetta:

5 Roma tomatoes

1/2 red onion

4 cloves of garlic

4-5 leaves of basil

Olive oil

Balsalmic vinegar

Salt and Pepper

Sourdough baguette

INSTRUCTIONS

1. For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes. Slice the massaged kale into bite size pieces.

2. To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined

3. To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine.

4. Chop up the tomatoes, onion. garlic, basil leaves and combine in bowl.

5. Add a splash of olive oil and balsamic vinegar along with salt and pepper to taste.

6. Slice and toast sourdough baguette. Drizzle with olive oil and then top with tomatoe mixture.