Lemony Kale Salad
Ingredients
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
none
freshly ground black pepper
-
pinch
none
red pepper flakes (optional)
Kale salad
-
1
medium-to-large bunch
Tuscan kale (8 ounces)
-
⅛
teaspoon
fine salt
-
½
cup
finely grated Pecorino Romano or Parmesan cheese
Instructions
- Combine all dressing ingredients in a small bowl and whisk together. Set aside.
- Prepare the kale by removing the tough rib and finely shredding the leaves.
- Transfer chopped kale to a serving bowl, sprinkle with salt, and massage the leaves until they darken and become fragrant.
- Drizzle the dressing over the kale, add the cheese, and toss until well combined.
- Let the salad rest for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
5mg
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