Kale Parmesan Salad
Kale is made more exciting with a Parmesan vinaigrette, sliced almonds, and golden raises (or sub in orange slices if you like!).
Servings: 6 servings
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.