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Kale Salad with Toasted Pumpkin Seeds, Currants and Manchego Cheese


1 bunch kale, thinly julienned

4 ounces Manchego cheese, grated

2 ounces pumpkin seeds, toasted

2 ounces currants

2 lemons, juiced

4 ounces olive oil

Salt and pepper


  1. Rinse the kale. Julienne thinly. Place in a mixing bowl.
Cut lemons in half and squeeze juice over the kale.
  3. Drizzle 2 ounces of the olive oil over kale. Massage the kale and ingredients.
Add the Manchego cheese, pumpkin seeds and currants.
Season to taste.
  6. Plate a generous portion per person.
  7. Garnish with more olive oil and pumpkin seeds.
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