The greener the better say many nutritionists when it comes to picking the most nutrient-packed vegetables. And it doesn't get much greener than kale.
Jesse Schenker of Recette restaurant prepared kale salad with shrimp and parmesan vinaigrette in the Good Day Cafe.
1 lb Kale, cleaned, trimmed and chopped
½ lb 16/20 shrimp, peeled and cleaned
1 cup sunchokes, cleaned and thinly sliced
2 T hazelnuts, toasted
½ teaspoon garlic, chopped
1 teaspoon whole grain mustard
Juice of 1 lemon
½ cup parmiggiano reggiano cheese
1 cup EVOO
Salt & fresh ground pepper to taste
1. Make the dressing, place to side
2. Cut the kale
3. Slice the sunchokes (mandolin), place in water to side
4. Grill shrimp