Simple Recipes for Every Day
The Kale Salad
- Serves: 6
- Prep Time: 15 min
- Cook Time: 5 min
Ingredients
- 3 bunches Italian kale, stems removed, leaves roughly chopped, about 6 cups packed
- ⅓ cup freshly squeezed lemon juice, plus more for kale
- 1 ¼ cup freshly grated Parmesan cheese
- 3/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¾ cup panko
- 2 cups loosely packed flat leaf parsley leaves from one bunch
Method
In a large bowl add the chopped kale and drizzle with a squeeze of lemon. Using your hands, massage the kale until tender and glossy, about 3 minutes.
In a small bowl whisk together the ⅓ cup lemon juice, 1 cup of the parmesan cheese, ½ cup of the olive oil, garlic, salt and pepper until fully combined.
In a small skillet set over medium heat add in the remaining ¼ cup olive oil along with the panko. Using a wooden spoon or spatula, toss the panko until coated in olive oil. Cook, stirring often until the panko is a deep golden brown, about 2-4 minutes. Remove from heat and transfer to a bowl.
In a large serving bowl toss the kale with the parsley, parmesan-lemon dressing, and ½ of the bread crumbs. Top the salad with the remaining ¼ cup parmesan cheese and bread crumbs and serve.
Note: You can easily make most of this kale salad ahead of time! The lemon-parmesan dressing will keep in the fridge for a few days, and the kale can be massaged and tossed with the dressing a few hours before serving. The only thing that must happen at the last minute is the addition of the panko.