Lemony Parmesan Kale Salad
This bright and flavorful kale salad, massaged with lemon juice, olive oil, and freshly grated Parmesan, is a delightful side dish that elevates any meal.
Ingredients
Main Ingredients
- 8 cups Kale, chopped Use curly or lacinato kale, removing thick stems.
- 1/4 cup Fresh lemon juice Freshly squeezed for best flavor.
- 1/2 cup Parmesan cheese, freshly grated Grate at home for best texture.
- 1/4 cup Extra-virgin olive oil Recommended for dressing.
- 2 cloves Garlic, minced Mince finely to avoid raw bites.
- to taste pinch Salt
- 1 cup Croutons For topping, apply just before serving.
Instructions
Preparation
- Rinse the kale thoroughly, peel away and discard the thick stems, then chop the leaves into bite-sized ribbons and place them in a large bowl.
- In a small bowl, whisk together fresh lemon juice, extra-virgin olive oil, minced garlic, and salt until slightly emulsified and bright.
Massage & Dress
- Pour the dressing over the chopped kale, then massage the dressing into the leaves with your hands for 1–2 minutes until the kale darkens and becomes tender.
- Add freshly grated Parmesan to the dressed kale and toss until evenly distributed.
Serving
- Crumble croutons over the salad just before serving.
- Serve immediately for the best texture.
Notes
Massage longer for older or tougher kale. Use a microplane for grating Parmesan. Hold croutons to add last for crunch.