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The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Kale Salad

by Posana Cafe, Chef: Peter Pollay

1 bunch Kale thin julienne
4 ounces Manchego Cheese grated
2 ounces pumpkin seeds toasted
2 ounces currants
2 each lemons juiced
4 ounces olive oil

  1. Rinse the kale. Julienne thinly. Place in a mixing bowl.
  2. Cut lemons in half and squeeze juice over the kale.
  3. Drizzle 2 ounces of the olive oil over kale. Message the kale and ingredients
  4. Add the Manchego cheese, pumpkin seeds and currants.
  5. Season to taste.
  6. Plate a generous portion per person.
  7. Garnish with more olive oil and pumpkin seeds.


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