Garlic Lemon Parmesan Kale (Printer-friendly)
Fresh kale with tangy garlic-lemon dressing and Parmesan
# What You 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 (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 the chopped kale in a large salad bowl. Sprinkle with a pinch of salt and gently massage the leaves with your hands for 1–2 minutes until softened and bright green.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, and pepper until well combined.
03 - Pour the dressing over the kale and toss thoroughly to coat the leaves.
04 - Sprinkle the 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 the flavors to meld.
# Expert Tips:
01 -
- The kale stays tender without any cooking, thanks to that simple massage trick
- The dressing hits every perfect note, bright lemon and savory garlic with just a hint of sweet
02 -
- Letting the dressed kale sit for 5 to 10 minutes transforms it completely
- The kale texture only gets better as it marinates in that lemon garlic mixture
03 -
- Toasting your pine nuts in a dry skillet until golden brings out their natural buttery flavor
- Use a microplane or fine grater for the garlic so it practically disappears into the dressing