Baby Brie-Topped Potato Slices
Need a gluten free and ketogenic hor d'oeuvre? Baby Brie-Topped Potato Slices could be a spectacular
Baby Kale Salad with Pine Nuts Parmesan and Lemon Vinaigrette
Ingredients
- 3 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup olive oil
- 5 oz. baby kale
- 1 cup shaved parmesan
- 3⁄4 cup pine nuts, lightly toasted
Instructions
Baby Kale Salad with Pine Nuts, Parmesan, and Lemon Vinaigrette serves 6 original recipe by Saveur.
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