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Good Day Cafe: kale salad with shrimp

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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.

INGREDIENTS:

 

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

RECIPE:

 

 

1. Make the dressing, place to side

2. Cut the kale

3. Slice the sunchokes (mandolin), place in water to side

4. Grill shrimp

5. Assemble

 

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