Garlic Lemon Parmesan Kale Salad (Printable Version)
A vibrant and refreshing kale salad tossed with a zesty garlic-lemon dressing and finished with savory Parmesan cheese.
# What You'll Need:
→ Salad Base
01 - 1 large bunch curly kale, stems removed and 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
# Method:
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 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 for 5 minutes to allow flavors to meld together.
# Chef's Tips:
01 -
- The massaging trick transforms tough kale into silky greens that feel luxurious to eat
- This dressing hits perfect notes of bright tangy savory and just enough sweetness to balance everything
02 -
- Skip the massaging step and you'll be chewing on tough, bitter leaves that no amount of dressing can fix
- The salad actually gets better after sitting for 15 minutes - the kale softens further and absorbs more flavor
03 -
- Buy pre-washed and chopped kale on busy weeks - the flavor tradeoff is minimal compared to the time saved
- Double the dressing and keep it in a jar in the fridge - it's fantastic on any greens or roasted vegetables