Garlic Lemon Parmesan Kale Salad (Printable version)
Tender kale massaged with bright lemon-garlic dressing, topped with Parmesan and toasted nuts.
# What you'll need:
→ Salad Base
01 - 1 large bunch (approximately 8 cups) curly kale, stems removed and leaves chopped
02 - 1/2 cup grated or shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts or slivered almonds (optional)
→ Lemon Garlic Dressing
04 - 1/4 cup extra virgin olive oil
05 - 2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 2 cloves garlic, minced
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place the chopped kale in a large salad bowl. Sprinkle with a pinch of salt and gently massage the leaves with your hands for 1 to 2 minutes until softened and bright green.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until well combined and emulsified.
03 - Pour the dressing over the massaged kale and toss thoroughly to coat all leaves evenly.
04 - Sprinkle the Parmesan cheese and toasted pine nuts or almonds over the dressed kale. Toss lightly to distribute toppings throughout the salad.
05 - Serve immediately, or allow the salad to rest for 5 minutes to let flavors meld before serving.
# Expert Tips:
01 -
- The massaging technique changes raw kale from bitter and tough to silky and sweet in minutes
- This salad actually tastes better after the dressing has time to work its magic
02 -
- Skip the massage step and your kale will remain tough and unpleasantly bitter
- The salad improves after sitting for 10 minutes as the kale continues to soften
03 -
- Use nutritional yeast instead of Parmesan for a vegan version that still delivers savory depth
- Remove the kale stems completely before chopping for the most enjoyable eating experience