Lemon kale salad is one of my dinner staples. The tartness of the lemon on the crunchy kale with freshly shredded parmesan ... simple perfection.
Kale leaves are tough so I usually make this salad before I make the rest of dinner and let it sit on the counter to get a bit tender. The sturdiness of the leaves means, even after the leftovers spend the night in the fridge, the salad is still crunchy and delicious. However, the lemon flavor gets stronger the longer the salad sits so I usually top the leftovers with some fresh kale or (my favorite) an over easy egg for breakfast (THE best).
I use extra virgin olive oil and regular olive oil to even out the strength of the lemon. I found when I used just extra virgin olive oil, either the lemon taste was too strong or (if i added enough oil to tame the lemon) the salad was too oily. When I used just olive oil, the lemon flavor was too subtle.
All lemons are not created equal. Taste the dressing before tossing it with the salad so you can adjust the oil/lemon ratios to perfection.
Prep time: 5 minutes
Optional rest time: 30 minutes
4-5 Kale leaves
1 Teaspoon lemon juice
1 Teaspoon extra virgin olive oil
1 Teaspoon olive oil
1. Rinse and dry kale leaves thoroughly.
2. Fold each leaf in half and chop off the large center vein. Then chop leaves into bite sized pieces and place in a medium salad bowl.
3. In a small bowl, whisk together lemon juice and both olive oils until slightly opaque. Taste and adjust the lemon intensity.
4. Toss the kale with the dressing and let rest for about 30 minutes (optional).
5. Grind some pepper and shred some fresh parmesan over the top.
Serve and enjoy!