4 medium cloves garlic, each cut in half
¾-1 cup olive oil, as needed
Freshly squeezed juice from 1 lemon (2 to 3 tablespoons)
Freshly ground black pepper
1 large parsnip, trimmed, peeled and cut crosswise into very thin slices
1-1½ bunches Tuscan kale, rinsed well and dried (see note)
¼ cup walnuts, toasted and crushed (see note)
½ cup freshly grated parmesan cheese, plus more as needed
Place the garlic cloves in a small saucepan. Add enough of the oil to cover them and cook over low heat for about 30 minutes, until they become quite soft. Use a slotted spoon to transfer the cloves to a mini food processor or blender; strain and reserve the oil for another use, if desired.
Add the lemon juice and about ½ cup of (unused) oil to the garlic in the mini food processor or blender. Puree to form an emulsified vinaigrette, then taste and season with salt and pepper as needed.
Meanwhile, heat the oven to 450 degrees. Have a rimmed baking sheet at hand.
Toss the parsnip slices in a little oil and spread in an even layer on the baking sheet. Sprinkle lightly with salt and pepper. Roast for about 8 minutes, or until tender.
Remove and discard the ribs from the kale. Cut the remaining leaves into 4-inch-wide ribbons and place in a large serving bowl, along with the roasted parsnips, crushed walnuts and ½ cup of the parmesan cheese. Add enough of the lemon-garlic vinaigrette plus more parmesan to create a creamy consistency. Serve immediately.
Serves six to eight.
Cook's note: Toast the walnuts in a dry skillet over medium-low heat for about 4 minutes, shaking the pan as needed so the nuts brown evenly without burning. Cool completely before crushing. If you can't find Tuscan kale (sometimes called dino kale) with its long leaves and dramatic dark color, curly kale can be substituted.
@Recipe nutrition:Nutrition values per serving (assumes eight): 210 calories, 18 g fat (4 g satruated) 8 g carbohydrates, 2 g fiber, 4 g protein, 5 mg cholesterol, 150 mg sodium.
Adapted from "Off the Menu" by Marissa Guggiana.