Lemony Parmesan Kale Salad (Print Version)
# Ingredients:
→ Base
01 -
2 bunches curly kale, stems removed
→ Toppings
02 -
1 cup croutons
03 -
½ cup freshly grated Parmesan cheese
→ Dressing
04 -
¼ cup olive oil
05 -
¼ cup fresh lemon juice
06 -
3 cloves garlic, minced
07 -
1 teaspoon sea salt
08 -
½ teaspoon black pepper
# Instructions:
01 -
Remove and discard the stems from the kale, then wash the leaves thoroughly with water and place in a large bowl.
02 -
Add 1 teaspoon of sea salt to the kale and use your hands to massage it into the leaves until they begin to soften, about 1-2 minutes.
03 -
Finely chop or crush the croutons and add them to the bowl with the kale.
04 -
In a small bowl, mix together the olive oil, lemon juice, minced garlic, and black pepper until fully combined.
05 -
Pour the dressing over the salad, add the grated Parmesan cheese, and toss until everything is fully combined. Serve immediately or store in an airtight container in the refrigerator for up to 2-3 days.
# Notes:
01 -
Massaging the kale with salt helps break down its tough fibers, making it more tender and easier to digest.