How to make
1. Grate the lemon peel on a fine grater, only the yellow part. Chop the parsley and mix it with the lemon juice and grated lemon peel.
2. Heat half of the olive oil over a low heat and put the crushed hot pepper and the finely chopped garlic in it. When it releases its aroma, remove it from the heat and pour the mixture over the kale leaves. Add the parsley and lemon mixture, season it with salt and stir. Leave it aside like that for at least 30 minutes for the kale leaves to soften.
3. In a chopper put the peeled pepper, cucumber, onion and basil. Pour the remaining olive oil and vinegar and add black pepper, the cheese, a pinch of salt (be careful, because the cheese is also salty) and mustard. Turn on the appliance to finely chop and blend all of the products.
Pour the mixture into the salad and stir it. If desired, season it with lemon juice or vinegar and more olive oil.
4. Place the green salad in a serving platter or salad bowl and arrange the thin strips of smoked salmon on the side.
Serve the green salad with kale and smoked salmon with well-chilled white wine.
Enjoy your meal!
