kale salad with buttermilk dressing and shaved parmesan
1 bunch of kale 1/4 to 1/2 cup buttermilk dressing (recipe below) Parmegiano Reggiano
Remove the kale leaves from the stem and thinly sliced them. Toss kale leaves in buttermilk dressing and allow to sit for 15 to 30 minutes. Serve on individual plates, topping with shaved Parmegiano Reggiano to taste.
Buttermilk Dressing from Frank Stitt's Southern Table (my go-to for salad dressings) Makes about 1 cup
2 tablespoons white wine vinegar or cider vinegar 2 tablespoons fresh lemon juice 1/2 small shallot ( I used 1 leek, but a spring onion would work also) kosher salt and freshly ground black pepper to taste 1/2 cup buttermilk 1/3 cup mayonnaise 2 tablespoons sour cream 2 tablespoons extra virgin olive oil
In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in buttermilk, mayonnaise, and sour cream. Slowly whisk in olive oil. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)