![author_avatar](https://www.sidechef.com/profile/3b00a745-40f3-4936-95a7-1fe679326f9e.jpeg?d=96x96)
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
It’s simple: thinly sliced Tuscan kale + grated Parmigiano Reggiano + shallot vinaigrette.
20MINS
Total Time
$0.47
Cost Per Serving
Ingredients
Servings
12
us / metric
Shallot Vinaigrette
![Shallot](https://www.sidechef.com/ingredient/b8916d9b-f481-4963-98de-cea9891bb6ac.jpeg?d=96x96)
3
Shallots, chopped, peeled
![White Balsamic Vinegar](https://www.sidechef.com/ingredient/baf5ca3f-5c3f-4728-9198-2dadf598543b.jpeg?d=96x96)
1 cup
White Balsamic Vinegar
![Extra-Virgin Olive Oil](https://www.sidechef.com/ingredient/1cef6ed0-9749-4ed9-8bb3-5b0851daae5d.jpeg?d=96x96)
1 1/3 cups
Extra-Virgin Olive Oil
Assembly
![Freshly Ground Black Pepper](https://www.sidechef.com/ingredient/e931907c-2a40-4541-a4b1-4eb03207cbdd.jpeg?d=96x96)
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
266
Fat
27.0 g
Protein
0.5 g
Carbs
7.2 g