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Ingredients
  • subheading: Lemon dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 medium clove garlic, pressed or minced
  • Several twists of freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • subheading: Kale salad:
  • 1 medium-to-large bunch of Tuscan kale (8 ounces)
  • ⅛ teaspoon fine salt
  • ½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese
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