Garlic Lemon Parmesan Kale (Printable Version)
Fresh kale with zesty garlic-lemon dressing and Parmesan, ready in 15 minutes.
# What You Need:
→ Salad Components
01 - 1 large bunch curly kale, stems removed, leaves chopped (about 8 cups)
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:
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 thoroughly emulsified.
03 - Pour dressing over massaged kale and toss thoroughly to ensure all leaves are evenly coated.
04 - Sprinkle Parmesan cheese and toasted pine nuts or almonds over the salad. Toss lightly to distribute toppings evenly.
05 - Serve immediately or allow to rest for 5 minutes to let flavors meld together for enhanced taste.
# Expert Advice:
01 -
- The magic happens when you massage the kale, transforming tough leaves into something tender and almost sweet
- This salad keeps beautifully for hours, making it perfect for meal prep or potlucks
02 -
- Massaging the kale is non negotiable, otherwise you are chewing on tough bitter leaves
- The salad actually gets better after sitting for ten minutes, so do not rush this part
03 -
- Dry your kale thoroughly after washing or the dressing will slide right off
- Taste the dressed kale before adding more salt, the Parmesan is already salty