Kale, Lemon, and Parmesan Salad

This is an amazing salad served by Kettner Exchange, a trendy eatery in San Diego. I asked their chef for a detailed recipe but he refused, so instead I tried replicating it on my own. Believe it or not, it came out just as good. The key to this salad is to slice the kale as thin as possible, which unfortunately takes time. Also, running the parmesan through the food processor a few times creates a perfect "rubble-like" texture that looks and tastes much better than buying grated parmesan.

Ingredients

• Green kale, ribs removed and sliced very thinly (~1/8")
• Juice of one lemon
• Lemon-flavored olive oil
• Thinly sliced almonds, toasted
• Golden raisins
• One apple, thinly sliced -- pink lady preferred, but any crunchy variety works
• Small block of Parmesan cheese, grated or run through a food processor a few spins.

Instructions

1. Mix the lemon juice and olive oil into a slurry. Toss with kale. Let sit 10-15 minutes for kale to absorb the dressing and soften a bit.
2. Add the raisins, almonds, and apple slices and toss again.

Serves 2.