A raw kale salad with the juice of three lemons, a cup of parmesan, chopped walnuts, croutons, and olive oil. The lemon softens the kale and the parmesan makes it substantial.
Do you actually like raw kale, or do you eat it because you think you should? This salad makes the case for raw kale done right. Two bunches of kale, ribs removed, cut into quarter-inch strips, tossed with the juice of three lemons, olive oil, chopped walnuts, croutons, and a full cup of parmesan cheese. Salt and pepper.
The lemon does half the work. The acid softens the kale the same way massaging does, but with more flavour. The parmesan and walnuts give it enough fat and crunch that it eats like a full meal, not a side of raw leaves. This is the one that converts people.
Tips for Making Lemon and Parmesan Kale Salad
Remove the ribs and cut the leaves thin
The centre rib of each kale leaf is tough and fibrous. Strip the leaves from the ribs and discard the ribs. Cut the leaves into quarter-inch strips.
Thin strips dress more evenly and are easier to eat. Thick chunks of kale resist the dressing and require more chewing than anyone wants.
Use enough lemon
Three lemons squeezed over two bunches of kale sounds like a lot. It is not. The kale can absorb that much acid and still taste balanced, especially with the parmesan and olive oil.
Dress the salad and let it sit for five minutes before serving. The lemon softens the leaves.
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Lemon and Parmesan Kale Salad
Total Time: 15 minutes
Yield: Serves 4
Diet: Omnivore, Vegetarian
Description
Fresh, bright, and perfect for a barbecue or light lunch. This zesty kale salad is surprisingly easy to make!
Instructions
- Rinse and dry kale, remove ribs, and cut into 1/4 inch strips.
- In a large bowl, mix together kale, lemon, walnuts, croutons, and parmesan cheese.
- Squeeze lemons over the salad.
- Drizzle olive oil and mix.
- Add salt and pepper to taste.
- Sprinkle with remaining parmesan cheese.
Notes
- Massage the kale with a pinch of salt for 2 minutes before adding other ingredients to soften it and enhance flavor.
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Store leftover salad in an airtight container in the refrigerator for up to 2 days; the kale will soften slightly over time.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 5
- Protein: 8
- Cholesterol: 15
Frequently Asked Questions
Can I massage the kale instead of using lemon?
You can do both. Massaging with olive oil and salt for two minutes softens the leaves mechanically. The lemon juice then adds flavour and further tenderness. If you skip the massage, let the salad sit longer before serving.
What kind of kale is best?
Lacinato (dinosaur) kale has thinner leaves and a milder flavour. Curly kale has more texture and holds croutons and cheese better. Both work. Remove the ribs from either variety.
Can I make this ahead?
Dressed kale salad keeps better than dressed lettuce salad. Store it in the fridge for up to a day. The kale softens further, which some people prefer. Add the croutons just before serving so they stay crisp.