Ingredients
Salad
- 10 ounces raw kale, roughly 1 bunch, ribs removed and discarded
Dressing & Toppings
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 teaspoon kosher salt, plus extra to taste
- Freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a large mixing bowl, add the kale, extra virgin olive oil, freshly squeezed lemon juice, minced garlic, grated Parmesan cheese, and kosher salt.
- Massage the Kale: Using clean hands, gently massage the kale and its dressing for about 3 to 4 minutes. This process softens the tough kale leaves and reduces their volume by about half, enhancing their texture and flavor.
- Season and Adjust: Taste the salad and add freshly ground black pepper to your liking. Continue massaging the salad for a few more seconds to evenly distribute the seasoning. Taste again and adjust salt or pepper as needed.
- Serve or Store: Serve the kale salad immediately as a flavorful side or a light meal. Alternatively, store it in an airtight container in the refrigerator for up to 4 days to enjoy later.
Notes
- Massaging the kale is essential to soften its texture and reduce bitterness.
- Use freshly grated Parmesan for best flavor and texture.
- Adjust the lemon juice and garlic amounts according to your taste preferences.
- This salad keeps well for up to 4 days when stored properly in an airtight container.
- For a vegan version, omit the Parmesan or substitute with vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
