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Spring 2018

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Kale Salad with Toasted Parmesan
(courtesy of Lara Ritchie, Nothing To It Culinary School, Reno, Nev. Serves 6) 1 bunch Lacinato kale, cut into ½-inch ribbons (about 4 to 5 cups)
¼ cup Parmesan cheese, shaved on microplane Dressing
4 tablespoons olive oil
1 teaspoon honey
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
Pinch of Marash pepper flakes
Salt and freshly ground pepper Toasted Parmesan
2 cups freshly grated Parmigiano-Reggiano
2 teaspoons all-purpose flour In a medium bowl, toss together cheese and flour. Heat a non-stick skillet over medium-high heat and sprinkle 2 tablespoons cheese in skillet. Cook until cheese is melted, but not firm, about 2 minutes. The Parmigiano will not brown; it will remain light in color. Using spatula, turn cheese and cook on other side for 30 seconds more. Remove cheese from pan and place on cookie sheet until cool. Repeat with rest of cheese. Once toasted and cooled, break into smaller pieces. Using a mortar and pestle or knife, pound or mince the garlic and ¼ teaspoon of salt into paste. Transfer garlic to small bowl. Add 1/8 cup cheese, olive oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour dressing over kale and toss well (dressing will be thick and need lots of tossing to coat leaves). Then just before serving, toss in remaining shaved cheese and broken pieces of toasted Parmesan and enjoy! Make the salad at home or enjoy at Nothing To It Culinary School Deli at 225 Crummer Lane, Reno. For details, call 775-826-2628 or visit www.Nothingtoit.com.