Garlic Lemon Parmesan Kale Salad (Printer-friendly)
Fresh kale massaged with zesty garlic-lemon dressing, finished with Parmesan and toasted pine nuts.
# What You'll Need:
→ Salad Components
01 - 1 large bunch curly kale (about 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 chopped kale in large salad bowl. Sprinkle with pinch of salt and massage leaves with hands for 1-2 minutes until softened and bright green.
02 - In small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until thoroughly combined.
03 - Pour dressing over kale and toss thoroughly to coat all leaves evenly.
04 - Sprinkle Parmesan cheese and pine nuts or almonds over salad. Toss lightly to incorporate toppings.
05 - Serve immediately or allow to rest 5 minutes for flavors to meld together.
# Expert Tips:
01 -
- The massage trick transforms kale from tough to tender in minutes
- The dressing keeps perfectly in the fridge for several days
- It actually tastes better after sitting for a bit, making it perfect for meal prep
02 -
- Dont skip the massage step it completely changes the texture and makes the kale digestible and pleasant to eat
- The salad actually improves after 10 to 15 minutes as the dressing penetrates the leaves
- Leftovers keep well for a day or two, though the nuts will lose their crunch
03 -
- Use a Microplane or fine grater for the garlic so it virtually disappears into the dressing
- Make double the dressing and keep it in a jar for quick salads throughout the week
- If you are making this ahead, add the nuts right before serving so they stay crunchy