Raw Tuscan Kale Salad

Sometimes, simple is best. I can't stop eating this raw kale salad dressed in olive oil, parmigiano reggiano, lemon juice, garlic, and Aleppo pepper.


Recipe from Melissa Clark's In The Kitchen With A Good Appetite, also available online at New York Times. Read more at Dessert By Candy.

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Taken on March 5, 2011
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