Lemon Parmesan Kale Salad
When I was growing up, Kale was that funny green stuff that showed up on a catering platter. As we all know, Kale has become one of the “it” superfoods and Kale salad is a favorite way to eat it. This Kale salad, with its lemon, garlic, and parmesan has a lot of punch. Unlike traditional salads made with lettuces, Kale salad will keep in the fridge without wilting for a day or two or can be made ahead and stored. (Adapted from Marin Mama website)
  • CourseSide Salad
Servings Prep Time
4people 15minutes
Cook Time Passive Time
0 0
Servings Prep Time
4people 15minutes
Cook Time Passive Time
0 0
Ingredients
  • 1bunch Kale*washed and sliced thin (I use Lacinato, but you can use curly also)
  • 4TBS Extra virgin olive oil
  • 1tsp Salt
  • black pepperto taste
  • 1pinch Red pepper flakes
  • 1Juice and zest Lemon
  • 3Cloves Garlicgrated on micro-plane
  • Parmesan cheesegrated, to taste
Instructions
  1. Rub Kale with 2 TBS olive oil and salt until it softens and gets bright green. Really rub it – like you are giving it a massage for 1-2 minutes!
  2. Place remaining olive oil, lemon zest, juice, garlic, red pepper flakes and salt and pepper to taste in a glass jar and shake well.
  3. When ready to serve, pour dressing over the kale and top with parmesan.
Recipe Notes

To make leftovers into a heartier lunch salad, add squares of tempeh.