Kale Salad
Tender massaged lacinato kale tossed with shaved Parmesan, toasted almonds, lemon vinaigrette, and dried cranberries. Massaging the kale transforms it from tough to silky and delicious.
Ingredients
- 2 bunches lacinato (dinosaur) kale, stems removed and torn
- 2 oz Parmesan cheese, shaved
- 1/4 cup sliced almonds, toasted
- 1/4 cup dried cranberries
- 2 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic clove, minced
- to taste salt
- to taste black pepper
Instructions
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1
Place 2 bunches stems removed and torn lacinato (dinosaur) kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until softened.
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2
Whisk together 2 tbsp fresh lemon juice, remaining 2 tbsp extra virgin olive oil, 1 clove minced garlic clove, salt, and black pepper to make the dressing.
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3
Pour the dressing over the massaged kale and toss to coat.
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4
Add 1/4 cup dried cranberries and 1/4 cup toasted sliced almonds and toss again.
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5
Top with 2 oz shaved Parmesan cheese and serve immediately or refrigerate up to 4 hours.