Garlic Lemon Parmesan Kale Salad (Print View)
Fresh massaged kale tossed with zesty garlic-lemon dressing, Parmesan, and toasted nuts for a vibrant, satisfying dish.
# What You'll Need:
→ Salad Base
01 - 1 large bunch curly kale (approximately 8 cups), 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
# How To Make It:
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 1-2 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.
03 - Pour the dressing over the kale and toss thoroughly to coat the leaves.
04 - Sprinkle the Parmesan cheese and pine nuts or almonds over the salad. Toss lightly to combine.
05 - Serve immediately, or let sit for 5 minutes to allow the flavors to meld together.
# Expert Hints:
01 -
- The dressing comes together in under two minutes and keeps in the fridge for days
- Even kale skeptics find themselves going back for seconds
02 -
- The salad gets better after sitting for ten minutes, so dont worry about timing it perfectly with dinner
- Massaging the kale is non-negotiable, skipping this step leaves you with chewy bitter leaves
03 -
- Buy pre-washed kale if you can find it, stripping and washing takes the most time
- Toast your nuts while you massage the kale so everything comes together hot and fresh