Simple Kale Parmesan Salad (Print Version)
# Ingredients:
→ Dressing
01 -
60 ml extra virgin olive oil
02 -
30 ml freshly squeezed lemon juice
03 -
30 ml balsamic vinegar
04 -
2.5 ml Dijon mustard
05 -
5–10 ml honey, to taste
06 -
Kosher salt, to taste
07 -
Freshly ground black pepper, to taste
→ Salad
08 -
2 bunches Lacinato kale, washed
09 -
A drizzle of olive oil
10 -
Pinch of kosher salt
11 -
50 g finely shredded Parmesan cheese
12 -
35 g toasted sliced almonds (substitute with pine nuts or pepitas, if desired)
13 -
35 g dried cranberries (alternatively golden raisins or dried currants)
# Instructions:
01 -
In a small bowl or lidded jar, whisk together extra virgin olive oil, lemon juice, balsamic vinegar, Dijon mustard, and honey. Season with kosher salt and freshly ground black pepper to taste. Set aside.
02 -
Remove tough stems from the kale by holding the stem and sliding your hand down to separate the leafy portion. Use a sharp knife to finely chop the kale leaves.
03 -
Transfer chopped kale into a large salad bowl. Drizzle lightly with olive oil and sprinkle with a pinch of kosher salt. Using clean hands, massage the kale for 1–2 minutes until softened.
04 -
Pour the dressing over the massaged kale and toss thoroughly to coat. Add shredded Parmesan, toasted almonds, and dried cranberries. Toss again to distribute ingredients evenly before serving.
# Notes:
01 -
Massaging the kale breaks down fibers, resulting in a more tender salad.