Print

Lemony Kale Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

A bright and refreshing Lemony Kale Salad featuring tender Tuscan kale leaves dressed in a zesty lemon-Dijon vinaigrette, enriched with garlic, pepper, and finished with savory Pecorino Romano cheese. This healthy salad is quick to prepare, requiring just 15 minutes, and offers a perfect balance to cut through kale's natural bitterness.

Ingredients

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 tablespoons lemon juice (use just 1 tablespoon initially)
  • 1 teaspoon Dijon mustard
  • 1 medium clove garlic, pressed or minced
  • Several twists of freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Salad

  • 1 medium-to-large bunch Tuscan kale (8 ounces)
  • ⅛ teaspoon fine salt
  • ½ cup (1 ½ ounces) finely grated Pecorino Romano or Parmesan cheese

Instructions

  1. Make the dressing: In a small bowl, combine the olive oil, lemon juice (start with 1 tablespoon), Dijon mustard, pressed garlic, black pepper, and optional red pepper flakes. Whisk until fully emulsified and set aside to allow flavors to meld.
  2. Prepare the kale: Fold each kale leaf lengthwise so the large rib is on the outside, then carefully pull out the tough rib to split the leaf into two halves. Stack a few leaves at a time, roll them tightly from one short end to the other, and slice as thinly as possible with a sharp chef’s knife. Chop the rounds in half to create bite-size pieces.
  3. Massage the kale: Transfer the chopped kale to a medium bowl, sprinkle with fine salt, and massage the leaves by scrunching handfuls repeatedly until the leaves darken in color and develop a fragrant aroma. This process softens the kale and reduces bitterness.
  4. Toss the salad: Drizzle the prepared dressing over the massaged kale, add the finely grated Pecorino Romano cheese, and gently toss everything together to ensure even coating. Taste and adjust by adding more lemon juice if desired, ensuring a pleasantly lemony, slightly tart flavor to balance the kale's bitterness.
  5. Rest and serve: Allow the salad to rest for at least 10 minutes before serving to let the flavors fully develop. Store any leftovers covered and refrigerated for up to 4 days.

Notes

  • Massaging the kale is essential to soften the tough leaves and mellow their bitterness.
  • Use freshly grated Pecorino Romano or Parmesan for best flavor results.
  • The salad improves in flavor after resting at least 10 minutes, making it a great make-ahead dish.
  • Optional red pepper flakes add a subtle kick if you like a bit of heat.
  • Can be stored refrigerated in an airtight container for up to 4 days.

Find it online: https://simpleplatter.com/lemony-kale-salad-recipe/