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Ingredients
  • subheading: SALAD:
  • 1 large bunch of Tuscan kale, rinsed
  • 2 cups rustic croutons
  • ½ cup shaved Parmigiano Reggiano cheese
  • subheading: SALAD DRESSING:
  • juice from one large lemon
  • olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 large clove of garlic, finely grated or chopped
  • 1 loose cup finely grated Parmigiano Reggiano cheese
  • 2 tablespoons Vermont Creamery Crème Fraîche
  • salt and pepper, to taste
Note: Ingredients may have been altered from the original.
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