Garlic Lemon Parmesan Kale (Printable)
Fresh kale with tangy garlic lemon dressing and Parmesan
# What You'll Need:
→ Salad Base
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
→ 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 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 - Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper in small bowl or jar until well combined.
03 - Pour dressing over kale and toss thoroughly to coat leaves evenly.
04 - Sprinkle Parmesan cheese and pine nuts or almonds over salad. Toss lightly to combine.
05 - Serve immediately or let sit 5 minutes to allow flavors to meld.
# Expert Advice:
01 -
- The kale massage trick changes everything and makes ahead prep effortless
- That bright lemon garlic dressing keeps you coming back for just one more bite
02 -
- Skip the kale massage and you will be chewing tough, bitter leaves for minutes
- The salad needs at least 5 minutes to sit after tossing for flavors to really meld
03 -
- Toast your pine nuts in a dry skillet until fragrant and golden, watching constantly because they burn fast
- Use a microplane for the lemon zest to avoid the bitter white pith