From: Chef Stephen Lyle, Henry’s, New York City. Yield: 4 servings. On the appetizer menu at lunch and dinner ($10), the Shredded Kale Salad features red grapes, toasted almonds, Parmesan cheese and garlic. It’s dressed with a maple vinaigrette. Vinaigrette: 1 clove garlic 1 tsp. kosher salt 1⁄3 cup lemon juice 1 tsp. maple syrup ½ tsp. ground white pepper ½ cup extra virgin olive oil Salad: ¾ cup grated Parmesan 4 cups packed, ...

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