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De-ribbed and finely shredded kale leaves are good in salads (the tender varieties are best – don’t try this with cavolo nero). Massage the leaves together with a little olive oil and sea salt before adding the rest of the ingredients; this softens them by breaking down some of the cellulose structure. Dress in lemon juice, olive oil and grated Parmesan, or in a mustardy dressing with sliced apple, toasted hazelnuts and plumped currants.
© 2015 All rights reserved. Published by Riverford.
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