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Lacinato Kale Salad with Cucumber and Fromage Blanc


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


  1. Combine kale with lemon juice and massage gently for 3 to 4 minutes to help tenderize the greens. Let sit for 5 minutes.
  2. Add all remaining ingredients and toss gently to combine. Season to taste. Finish with sprinkle of Fromage Blanc and grind of black pepper.
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