Lemon Parmesan Kale Salad

The fasted and simplest kale salad ever. Bonus: it will convert almost ANYONE into a kale-lover.

I’m so glad to say that kale is back in season! The secret behind this dish is the use of great-quality products. Anytime I ever order kale salad from a restaurant, it is always so soft and thin and easy to chewy. But kale from the grocery store does NOT taste that way. I have tried everything imaginable… microwaving, massaging, grilling, and nothing seems to make the kale not so tough…. untillllllll I found “Organic Green Kale” at Whole Foods last weekend.

Bingo! It is the most perfect kale ever. A lighter texture with a nice crunch and tang.

The whole salad is packed with fresh flavor.. fresh basil, tart lemon juice, savory parmesan cheese, sweet golden raisin, and tangy kale!

The easiest way to make chopped kale is to put it in batches into a blender or a food processor and pulse it up. After a couple of pulses, you’re done.

This is definitely my favorite kale salad. Seriously! You have to try it.

Lemon Parmesan Kale Salad

Yield: 2 servings

Prep Time: 10 mins

The fasted and simplest kale salad ever. Bonus: it will convert almost ANYONE into a kale-lover.

Print Recipe

Ingredients:

For the dressing:

• 2 Tablespoons olive oil
• 1 Tablespoon lemon juice
• 1 Tablespoon basil, minced
• 1/2 Tablespoon parmesan cheese, grated
• 1/2 small clove garlic, minced
• 1/2 Tablespoon shallots, minced
• 1/2 Tablespoon Dijon mustard

For the salad:

• 1 bunch organic green kale, stemmed
• 1 cup romaine lettuce, chopped
• 2 tablespoons freshly grated parmesan cheese
• 1/2 cup golden raisins
• 2 Tablespoon currants
• 1 tablespoon slivered almonds

Directions:

For the dressing:

• Combine all ingredients except oil and whisk until well mixed. Slowly drizzle in oil while whisking to emulsify. Season to taste with salt and fresh ground pepper. Set aside.

For the salad:

• In a food processor, process kale into small chopped pieces.
• In a medium-sized mixing bowl, combine kale, romaine, raisins, currants and almonds. Season to taste with salt and fresh black pepper. Incorporate dressing and toss. Garnish with shredded parmesan and serve immediately.