Lemony Kale Salad Recipe

Make this lemony kale salad! It’s a simple kale salad recipe featuring a bright lemon dressing and freshly-grated Pecorino Romano or Parmesan cheese. 

Lemon dressing – 2 tablespoons extra-virgin olive oil – 1 to 2 tablespoons lemon juice – 1 teaspoon Dijon mustard  – 1 medium clove garlic, pressed or minced – Several twists of freshly ground black pepper – Pinch of red pepper flakes (optional) Kale salad – 1 medium-to-large bunch of Tuscan kale (8 ounces) – ⅛ teaspoon fine salt  – ½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese

Ingredient

Direction

Whisk all dressing ingredients (use 1 tablespoon lemon juice) in a small bowl. Set aside. Fold the leaf so the larger rib side is out and remove the tough rib to split the kale into two halves. 

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Roll several leaves from short end to short end. Slice them thinly across the roll with a sharp chef's knife. Cut all rounds in half with a chop or two. 

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Sprinkle salt over chopped kale in a medium bowl. Your hands should lightly scrunch large handfuls of leaves over and over until they are darker and scented.

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Apply all the dressing and cheese and gently toss until combined. Taste and add more lemon juice if desired—it should taste lemony and tart (the tartness cuts the kale's bitterness). 

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Rest the salad for 10 minutes or more before serving. This salad stays fresh for 4 days if covered and refrigerated. 

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Southwestern Kale Power Salad with Sweet Potato, Quinoa & Avocado Sauce Recipe 

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