recipe 
yields
6 servings
1 pound lacinato kale, stemmed and thinly sliced
2 tablespoons lemon juice
2 English cucumbers, peeled, seeded, and diced
2 medium shallots, thinly sliced
½ cup extra-virgin olive oil
½ cup dill leaves
⅓ cup flat leaf parsley leaves
1½ tablespoons toasted sesame seeds
1 cup Fromage Blanc or fresh cow’s milk farmer cheese, crumbled, setting aside 1 tablespoon
Salt and pepper
Ingredients
steps
- Combine kale with lemon juice and massage gently for 3 to 4 minutes to help tenderize the greens. Let sit for 5 minutes.
- Add all remaining ingredients and toss gently to combine. Season to taste. Finish with sprinkle of Fromage Blanc and grind of black pepper.
Date Published: 05.05.16
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- from Chef Amelia Scatena and Chef Bill Scatena of Cannon Green in Charleston, South Carolina
