Description
A bright, crunchy salad that transforms sturdy kale into a flavorful dish with a zesty lemon and Dijon dressing, topped with Parmesan and croutons.
Ingredients
- 1 bunch kale, stems removed and leaves sliced into bite-sized ribbons
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup croutons
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Rinse the kale thoroughly and dry it well.
- Strip the thick stems and slice the leaves into thin ribbons.
- In a small bowl, whisk together olive oil, lemon juice, Dijon, salt, and pepper until emulsified.
- Pour the dressing over the kale and massage the leaves for 1–2 minutes until softened.
- Sprinkle grated Parmesan over the kale and scatter croutons on top. Toss gently just before serving.
- Finish with an extra grind of black pepper or lemon zest if desired.
Notes
For a vegan version, use nutritional yeast instead of Parmesan and vegan croutons. Dressed kale can be stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American