Garlic Lemon Parmesan Kale Salad (Print Version)
Fresh massaged kale with zesty garlic-lemon dressing, Parmesan, and toasted pine nuts. Ready in 15 minutes.
# What You Need:
→ Salad Components
01 - 1 large bunch curly kale (approximately 8 cups), stems removed, 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:
01 - Place chopped kale in a large salad bowl, sprinkle with a pinch of salt, and massage leaves with hands for 1–2 minutes until softened and bright green
02 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until well combined
03 - Pour dressing over the kale and toss thoroughly to coat all leaves evenly
04 - Sprinkle 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 flavors to meld together
# Expert Advice:
01 -
- The garlic lemon dressing wakes up even the most tired appetite with its bright zesty punch
- Massaging the kale turns tough leaves into something luxurious and restaurant worthy
02 -
- The kale needs at least 5 minutes to soften in the dressing before serving
- Leftovers keep surprisingly well for up to 2 days unlike most delicate salads
03 -
- Make a double batch of the dressing to use throughout the week on simple green salads
- Toast nuts in advance and store them in the freezer for instant salad upgrades