Lemon Kale Salad With Garlic And Parmesan Food

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

LEMON PARMESAN KALE SALAD

Steps:

• If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
• Finely chop kale leaves and add to a medium-large bowl.
• Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.
• Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
• Toss with remaining dressing and top with freshly grated parmesan cheese.
• P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!
• Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.

LEMON KALE SALAD WITH GARLIC AND PARMESAN

Steps:

• Remove ribs from kale, rinse with cold water and spin in a salad spinner.
• Chop into thin stripes and add to a large salad bowl.
• Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a salad bowl.
• Add Parmesan cheese and toasted nuts to the salad bowl.
• In a small bowl, add olive oil, lemon juice, garlic, salt and pepper. Whisk with a fork and pour over salad.
• Stir gently until well combined. Serve within a day.

LEMON PARMESAN KALE SALAD

Steps:

• In a mixing bowl whisk together olive oil, lemon juice, dijon mustard, honey, salt, pepper and garlic. Transfer to fridge while preparing remaining salad ingredients.
• Remove kale leaves from thick ribs (you can pull and run along the rib to tear off or cut off). Rinse under water to clean then working in batches run through a salad spinner to dry well.
• Working in batches transfer a few handfuls to cutting board, bunch kale together and thinly slice.
• Transfer kale to a very large bowl. Add almonds, parmesan and tomatoes.
• Whisk dressing again then pour over salad. Toss well to evenly coat.
• Serve within a few hours and finish with croutons just before serving (you can lightly toss them into salad if desired).

THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES

Steps:

• Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
• Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
• Wash the kale and spin dry. Place dried kale into a large bowl.
• For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
• For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
• Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
• Note:.
• 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
• 2) For a nut-free version, try using breadcrumbs instead of pecans.