Kale Parmesan Salad
This recipe isn't from too far, but it was enough that it caught my tastebuds off guard. I didn't expect this kale salad from Well Bred Bakery in Weaverville, NC to be anything that I'd have on my mind for a week after the trip. But I did have the forethought to snap a photo of the ingredients of the salad, which was thankfully posted on the wall, probably to help people with dietary restrictions figure out what they want to order.
I took some very thoughtful bites to try and determine what was going on in this salad and though I cannot confirm it, I felt like it had to be dressed with a Parmesan vinaigrette, with how pervasive the Parmesan was in each bite. It wasn't just here and there where a curl of cheese was tucked into the crevice of a kale leaf. No, this salty-cheesy taste was throughout. It had to be in the dressing. I used this Parmesan vinaigrette recipe from Bunny's Warm Oven, and took it from there on the rest of the ingredients. It was so delicious I made Patrick get up from a random 6:30 p.m. nap he decided to take to try it out.
Kale Parmesan Salad
Ingredients
- ⅓ cup finely grated fresh Parmesan cheese
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- ½ tsp garlic minced
- ½ tsp Dijon mustard
- salt and pepper to taste
- 8 oz chopped kale
- 1 tbsp lemon juice
- red chili pepper flakes to taste
- ½ cup raisins, cranberries, or halved orange slices
- ½ cup slivered almonds
- extra finely grated Parmesan to garnish optional
Instructions
- Mix the first six ingredients together by shaking in a jar to emulsify, or whisking quickly with a fork or whisk. Set aside.
- Place the chopped kale in a large bowl or container, pour lemon juice over top. Use your hands to massage the lemon juice into the kale.
- Add a few shakes of red chili flakes over the kale. I used three.
- Add in the raisins, slivered almonds, and the dressing. Put a lid on the container and shake to mix well. Or use a large spoon or tongs to combine well if it's in a bowl without a lid.
- Serve immediately with an extra garnish of Parmesan and black pepper, or refrigerate before serving.
Did you ever think you'd want to make a kale salad this much? If you're my dad... don't answer!
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