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Ingredients
US|METRIC
9 SERVINGS
- 1/3 cup extra virgin olive oil
- 1 Tbsp. kale leaves
- 3 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 garlic clove (medium, finely minced or squeezed through a garlic press)
- 1/4 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
- 1 bunch curly kale (purple is nice if you can find it thick stems removed, leaves torn into bite-sized pieces.)
- 3 oz. baby arugula
- 3 heads endive (cut crosswise into thin, ¼-inch slices)
- 2 oz. Parmesan cheese (finely grated good quality, such as Parmigiana Reggiano, plus a bit more for sprinkling on top.)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium230mg10% |
| Potassium810mg23% |
| Protein6g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber6g24% |
| Sugars0g |
| Vitamin A240% |
| Vitamin C130% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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