lacinato kale salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- pinch of fine sea salt
- 3 tablespoons extra-virgin olive oil
- 1 bunch lacinato kale de-stemmed and thinly sliced - to see step-by-step instructions on how to de-stem and thinly sliced kale click here.
- juice of 1 lemon (approximately 3 tablespoons)
- 2-3 cloves garlic minced - i always use 3 large cloves
- pinch of freshly ground pepper
- pinch of red pepper flakes to taste
- 2/3 up grated parmesan cheese - you can use more or less it's up to you. i just throw in a handful and call it a day
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 40.5000000821681 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 5.59224001134577 g
- Serving Size 1 1 recipe (41g)
- Sodium 0.810000001643362 mg
- Sugar 0 g
- Trans Fat 1.09674000222512 g
- Calories 358 calories
A note about purchasing lacinato kale: Don't purchase lacinato kale that feels tough and paper-like. It will not breakdown and thus will not absorb the dressing even when you massage it. Kale is best when it’s soft and pliable, (feels like regular lettuce) as it absorbs the dressing and is tender when eaten.Wash, de-stem and thinly slice your kale. To see step-by-step instructions on how to de-stem and thinly sliced kale click here.Throw your kale slices into a large bowl.Whisk together in a small bowl or glass measuring cup the following: juice of 1 lemon (3 tablespoons), 3 tablespoons olive oil, 2-3 cloves minced garlic, pinch of fine sea salt, pinch of freshly ground black pepper, pinch of red pepper flakes.Make sure to whisk the ingredients together well.Pour the dressing over the kale and make sure to massage it well so that all the kale absorbs the dressing. When I say, "massage" your kale, I literally mean, get your hands in there and massage it.After your kale is massaged, add the ⅔ cups of parmesan cheese and toss again.Let the kale rest for at least 5 minutes to an hour. This salad can be made hours ahead of time or even the day before.
