BLACK KALE AND BLACK OLIVE SALAD

Black Kale and Black Olive Salad image

This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale. The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar. Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.

Provided by Mark Bittman

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper

Steps:

Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss
Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 365 milligrams, Sugar 3 grams, TransFat 0 grams