Kale Salad With Parmesan and Pine Nuts

This lemony kale salad with Parmesan cheese, toasted pine nuts, and tangy capers reveals the perfect kale salads are generally the most straightforward.

Kale Salad with Parmesan and Pine Nuts in bowl foodiecrush.com

When in comparison with the bounty of loaded kale salads here on the site, some may classify this one as a easy aspect (which it’s) however when tossed with extra veggies or a bit of additional protein (suppose crispy chickpeas or grilled Greek chicken breast) it’s additionally the beginnings of a totally fulfilling and satisfying main-meal lunch or dinner.

Brightly dressed with additional virgin olive oil and many recent, tangy lemon juice, this kale salad is massaged into tender tendrils of darkish leafy greens. It’s punctuated with the salty notes of freshly grated Parmesan cheese and capers balanced with the earthy crunch of toasted pine nuts. Even in its simplicity, this isn’t your common kale salad.

Kale Salad ingredients foodiecrush.com

The Finest Kale for Salad

When consuming uncooked in salads, I like lacinato kale, often known as Tuscan kale or dinosaur kale. Lacinato kale leaves are much less bitter and extra mild-tasting than different varieties like curly kale, making it a superb candidate for having fun with uncooked.

Kale Salad Components

  • Lacinato kale (often known as Tuscan or dinosaur kale)
  • Freshly squeezed lemon juice
  • Further virgin olive oil
  • Champagne or white wine vinegar
  • Finely grated Parmesan cheese
  • Toasted pine nuts (toast in a dry pan over medium-low warmth)
  • Capers for little salty tangy bites (if not a fan, you’ll be able to go away them out)
  • Kosher salt and freshly floor black pepper
Kale Salad ingredients foodiecrush.com

Make Kale Much less Bitter for Consuming Uncooked in Salads

First, trim out the rib and stem from the kale leaves. Kale stems are additional fibrous and difficult and never so tasty when eaten uncooked. Slide a pointy knife down the backbone of the leaves, minimize out the stem, and discard.

Slice the kale into skinny strips. Consuming a forkful of uncooked, fibrous, leafy kale is a far completely different expertise than consuming tender spring lettuces. There’s a purpose these things grows heartily within the chilly. That’s why recent kale tastes finest sliced into skinny strips when eaten uncooked.

Get in there and therapeutic massage these kale leaves. Hearty to the core, uncooked kale tastes finest when massaged into submission. Drizzle the leaves with half of the lemony dressing and work your fingers into the leaves till they develop into gentle, tender, and shiny.

Add the Parmesan cheese, toasted pine nuts, capers—and extra dressing! This salad’s hearty leaves can deal with loads of dressing and even advantages from it, so don’t be terrified of utilizing an excessive amount of. Toss all the things collectively and add extra dressing to style.

Let the salad relaxation earlier than serving. As soon as the salad has been dressed, let it stand for half-hour to an hour earlier than serving. It may be refrigerated and eaten as leftovers for 1-2 days and nonetheless style fairly dang good.

Kale Salad with Parmesan and Pine Nuts in bowl foodiecrush.com

Salad Substitutions and Variations

  • Use balsamic vinegar within the dressing as a substitute of the champagne or white wine vinegar, or use my Dijon vinaigrette dressing with 1-2 tablespoons extra lemon juice
  • Add dried fruit like cranberries or currants, or toss in recent blueberries
  • Attempt different varieties of toasted nuts like almonds, pistachios, or candied pecans
  • Substitute the Parmesan cheese with blue cheese crumbles, gorgonzola, or goat cheese
  • Add baked chicken breast, grilled shrimp, cannellini beans or roasted chickpeas

What to Serve With Kale Salad

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Kale Salad with Parmesan and Pine Nuts in bowl foodiecrush.com

Print

5 from 1 vote

THE BEST Kale Salad with Parmesan and Pine Nuts

Course Salad

Delicacies American

Key phrase kale salad

Prep Time 15 minutes

resting time 30 minutes

Complete Time 45 minutes

Servings 4

Energy 225kcal

Components

  • 8 ounces lacinato or dinosaur kale , to make about 8 cups chopped
  • 4 tablespoons recent lemon juice , divided
  • 2 tablespoons additional virgin olive oil
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly floor black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup toasted pine nuts
  • 1/4 cup capers , drained

Directions

  • Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Lower the leaves into very skinny slices and place in a big mixing bowl.

  • In a small bowl or glass jar fitted with a lid, mix the lemon juice with the olive oil, vinegar, kosher salt, and freshly floor black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to therapeutic massage the kale leaves for a couple of minutes till it turns into shiny and reduces in quantity.

  • Toss with extra dressing to style then add the Parmesan cheese, toasted pine nuts, and capers. Toss to mix and season with extra dressing if desired and salt and pepper. Let stand half-hour to an hour earlier than serving.

Diet

Energy: 225kcal | Carbohydrates: 8g | Protein: 9g | Fats: 19g | Saturated Fats: 4g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 8g | Ldl cholesterol: 11mg | Sodium: 795mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5779IU | Vitamin C: 74mg | Calcium: 229mg | Iron: 2mg

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