Prep: 1. Preheat oven to 350°F. 2. Chop mushrooms into 1/2-inch pieces. 3. In a baking dish, toss mushrooms with olive oil, salt and pepper to taste. 4. Roast for 15 minutes, stirring halfway through. Allow to cool. 6. Meanwhile, remove ribs from kale and chop into ribbons or bite-size pieces. Juice lemons and mince garlic. Make: 1. Add roasted mushrooms to a large mixing bowl. Stir in 1/4 cup lemon juice, oil, salt, cayenne, and garlic. 2. Add kale and and toss until leaves are well coated in the mushroom mixture. 3. Adjust seasoning to taste.
This is great topped with a small amount of freshly grated parmesan and 1/2 cup of pecans as well. If you can wait this salad definitely gets better with a little time, about an hour is perfect, but we can rarely wait that long.