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Ingredients 2 bunches Tuscan kale, rinsed and dried 2 tablespoons + 1 teaspoon extra virgin olive oil, divided cup raw pine nuts pinch of salt pinch of garlic powder 1 large avocado, cut into wedges red pepper flakes (optional) for the dressing shallot 2 garlic cloves 1 tablespoon lemon zest 1 large lemon, juiced (about cup) cup Parmesan cheese (or sub other variety of hard cheese) -1/4 cup extra virgin olive oil sea salt and black pepper, to taste Instructions Use a sharp knife to de-rib the kale, cutting down the center to remove the tough stems
According to Adam Rogers from Wired the disparity is caused by your brains trying to correct for the sunlight, which means that everyone who sees a white-gold dress is being fooled by their own brain
The dressing is cashew butter-based a recent favorite of mine
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Different print patterns it can be combined with others (a trend that is here to stay), but they should always be matched strategically, having a coherence in the range of colours-palettes to make it seems nice to the eye
