"There's a version of kale salad that turned me into a believer in this leafy green: and it's this one. It's bright, lemony, a little salty from Parmesan, with just enough garlic to make it interesting. Every time I make it, I can't stop eating it! What makes it so delicious is the dressing: kale doesn't need something thick or creamy. The dressing is a lemon forward, olive oil vinaigrette that also tenderizes the raw kale at the same time."
"Bold, delicious flavor: The combination of lemon, garlic, and Parmesan makes eating kale taste like a treat Fast prep time: It takes about 15 minutes with no cook time required Easily adaptable: Swap in feta, add chickpeas, toss in dried cranberries or toasted almonds: it's easy to make it your own 5-Star Reader Reviews ⭐⭐⭐⭐⭐ "Loved this! So refreshing and clean. I added asiago cheese ribbons and pine nuts! So yummy!" -Nancy"
The salad pairs Tuscan (Lacinato) kale with a lemon-forward olive oil vinaigrette, garlic, and freshly grated Parmesan. The vinaigrette tenderizes raw kale while preserving a crisp texture that lasts for hours. The flavor is bright and lemony with a salty Parmesan note and a moderate garlic presence. Preparation requires roughly 15 minutes with no cooking. The recipe accepts easy substitutions and additions such as feta, Pecorino Romano, chickpeas, dried cranberries, toasted almonds, or nutritional yeast for a vegan option. Fresh lemon juice is recommended instead of bottled juice. The salad pairs well with many meals and appeals to kale skeptics.
Read at A Couple Cooks
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