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Lemon Parmesan Kale Salad Recipe

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4 from 10 reviews

This Lemon Parmesan Kale Salad is a quick and easy nutritious dish perfect for a light lunch or a refreshing side. Featuring tenderized curly kale massaged with a zesty lemon and garlic dressing, topped with freshly grated Parmesan cheese and crispy crushed croutons, this salad offers a delightful balance of tangy, savory, and crunchy textures in every bite.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Salad

  • 4 cups curly kale
  • 1/2 cup croutons (homemade or store bought)
  • 1/4 cup freshly grated Parmesan cheese

Dressing

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon fresh minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (or to taste)

Instructions

  1. Prepare the kale: If starting with a bunch of curly kale, wash it thoroughly, dry completely, and remove the leaves from the stems. This ensures tenderness and a pleasant texture in the salad.
  2. Chop the kale: Finely chop the kale leaves into bite-sized pieces and transfer them to a medium-large mixing bowl for easy tossing.
  3. Make the dressing: In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, minced garlic, salt, and black pepper until fully combined and emulsified.
  4. Massage the kale: Drizzle about half a teaspoon of the dressing onto the kale leaves, then use your hands to massage the dressing into the kale until the leaves darken in color and become tender and silky. This process helps break down the toughness of raw kale.
  5. Toss the salad: Pour the remaining dressing over the massaged kale and toss thoroughly to ensure even coating.
  6. Add Parmesan cheese: Sprinkle freshly grated Parmesan cheese over the salad. For a more even distribution, finely grate the cheese and then coarsely chop it into small bits resembling sprinkles for cheesy bursts in every bite.
  7. Prepare the crouton topping: Place the croutons in a plastic bag or between two paper towels. Use a bottle of olive oil to gently crush the croutons into small, panko-sized pieces that will provide a delightfully crispy topping.
  8. Serve immediately: Sprinkle the crushed croutons over the salad just before serving to enjoy their perfect crispness alongside the lemon and Parmesan kissed kale.

Notes

  • Massage the kale just until it softens—over-massaging can make it mushy.
  • Use fresh lemon juice for the brightest flavor; bottled lemon juice will not have the same fresh zing.
  • For a gluten-free version, substitute croutons with gluten-free croutons or toasted nuts.
  • Best served immediately to maintain the crispiness of the croutons.
  • Can be stored in an airtight container in the fridge without croutons for up to 2 days; add croutons before serving.

Find it online: https://cheftinaskitchen.com/lemon-parmesan-kale-salad-recipe/