Description
This salad transforms sturdy kale into tender ribbons with a tangy lemon-Dijon dressing, kissed with honey and garlic, then crowned with Parmesan and toasted pine nuts for a nutty crunch and silky finish.
Ingredients
- 6 cups kale chopped
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons toasted pine nuts
- 1 tablespoon honey
Instructions
- Wash and dry the kale thoroughly and remove tough stems. Chop kale into bite-sized pieces.
- In a small bowl whisk together lemon juice olive oil Dijon mustard minced garlic salt and pepper until emulsified.
- Pour dressing over kale and massage with your hands for about 1 to 2 minutes until leaves soften and darken.
- Add grated Parmesan cheese toasted pine nuts and honey toss to combine.
- Adjust seasoning to taste serve immediately or let sit for 10 minutes to allow flavors to meld.
Notes
- Massaging kale helps break down fibers making it more tender and easier to digest.
- Use a salad spinner or pat dry kale to ensure dressing adheres properly.
- Substitute pine nuts with almonds or walnuts for a different flavor.
- For a vegan option omit Parmesan or use nutritional yeast.