Description
This Crunchy Parmesan Kale Salad is packed with vibrant greens, toasted nuts, crispy breadcrumbs, and a zesty lemon dressing. It’s the perfect mix of hearty, fresh, and satisfying.
Ingredients
- Kale (Curly or Lacinato): 1 large bunch, de-stemmed and chopped
- Parmesan Cheese: 1/2 cup, finely grated
- Breadcrumbs: 1/2 cup, preferably panko
- Chopped Almonds or Pecans: 1/3 cup, toasted
- Olive Oil: 3 tablespoons
- Lemon Juice: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Garlic: 1 clove, finely minced or grated
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon, freshly ground
Instructions
- Preheat Your Equipment: Heat a small skillet over medium heat to toast your toppings.
- Combine Ingredients: In a bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to create the dressing.
- Prepare Your Cooking Vessel: In the skillet, add a drizzle of olive oil and toast breadcrumbs and chopped nuts until golden and fragrant. Set aside to cool.
- Assemble the Dish: Place chopped kale in a large bowl. Pour dressing over and massage with your hands for 2–3 minutes until tender and darker in color.
- Cook to Perfection: Let the kale sit for 5 minutes to absorb the dressing fully.
- Finishing Touches: Sprinkle grated parmesan, toasted breadcrumbs, and nuts over the salad. Toss gently to combine.
- Serve and Enjoy: Serve immediately or refrigerate for up to an hour before serving for even more flavor.
Notes
- Note: Massage kale to soften its texture and mellow the flavor.
- Note: Toast nuts and breadcrumbs just before serving for the best crunch.
- Note: Add dressing gradually to avoid over-saturating the salad.