LEMON PARMESAN KALE SALAD
prep time 10 MINUTES
additional time 1 HOUR
total time 1 HOUR 10 MINUTES
Lemon Parmesan Kale Salad marinates a while in the dressing, which tames down the kale and adds amazing flavor!
INGREDIENTS
- 10 oz. raw kale leaves or baby kale
- 1/2 cup coarsely grated or shaved Parmesan cheese (see notes)
- 3 T fresh squeezed lemon juice
- 3 T extra virgin olive oil
- sea salt and fresh ground black pepper to taste, for serving
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INSTRUCTIONS
- Wash kale leaves if needed and spin dry or dry with paper towel. If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick.
- Put kale into a plastic or glass salad bowl. Add most of the coarsely grated cheese, and toss.
- In a small bowl, whisk together the lemon juice and olive oil.
- Pour over kale and cheese, then use a large wooden spoon or plastic spoon to stir the salad, “massaging” the dressing into the kale leaves so they’re all well coated with dressing.
- Let salad sit at room temperature for 1 hour.
- After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, sprinkle with reserved cheese, and serve.
NOTES
Use Pecorino-Romano Cheese if you prefer.
Adapted from Kale Salad with Pecorino and Lemon at The Kitchn.
NUTRITION INFORMATION
Yield
6
Serving Size
1Amount Per ServingCalories162Total Fat12gSaturated Fat4gTrans Fat0gUnsaturated Fat7gCholesterol14mgSodium421mgCarbohydrates8gFiber2gSugar2gProtein7g