Description
Tender kale leaves drenched in bright lemon juice and olive oil, massaged until silky-soft. A shower of savory parmesan and crunchy pine nuts adds nutty depth and crisp texture for a lively, refreshing side.
Ingredients
- 4 cups kale leaves ribs removed and thinly sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup pine nuts optional
Instructions
- Place the sliced kale in a large bowl and drizzle with lemon juice.
- Massage the kale with your hands for about 2 minutes until it softens and darkens.
- In a small bowl whisk together lemon zest, olive oil, minced garlic, salt, and pepper.
- Pour the dressing over the massaged kale and toss to coat evenly.
- Sprinkle the grated Parmesan cheese and pine nuts over the salad.
- Give the salad a final gentle toss and serve immediately or chill for 10 minutes.
Notes
- Massaging the kale makes it tender and reduces bitterness.
- Adjust lemon juice and zest to taste for brightness.
- Toast pine nuts in a dry skillet for 2 minutes to enhance flavor.
- Leftovers keep well in the refrigerator for up to 1 day.