Ingredients
Salad
- 1 1/2 bunches kale, any kind
- 1 lemon, juiced and zested
- 1/2 cup extra virgin olive oil
- 1/3 cup freshly grated Parmesan cheese, plus more to finish
- 2 garlic cloves, smashed
- 1 teaspoon dried thyme
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Aleppo pepper
- 1/3 cup golden raisins (optional)
- 1/2 cup roasted and salted pistachios, roughly chopped
Instructions
- Prepare the Kale: Strip the kale leaves from the stems and roughly chop the leaves. Place the chopped leaves in a colander and rinse under cold water while aggressively massaging the leaves for about one minute to tenderize them. Shake the colander well to remove excess water.
- Make the Dressing and Toss Salad: In a large salad bowl, whisk together the lemon juice and zest, extra virgin olive oil, freshly grated Parmesan cheese, smashed garlic cloves, dried thyme, honey, kosher salt, and Aleppo pepper until well combined. Add the massaged kale and golden raisins if using, then toss everything together until the kale is thoroughly coated with the dressing.
- Finish and Serve: Sprinkle the roughly chopped roasted pistachios and extra Parmesan cheese over the salad to finish. Serve immediately or chilled as desired.
Notes
- Massaging the kale is essential to tenderize its fibrous leaves and reduce bitterness.
- Golden raisins are optional but add a nice sweetness balance to the savory salad.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Aleppo pepper adds mild heat and a subtle fruity, smoky flavor; substitute with crushed red pepper flakes if unavailable.
- To make this salad vegan, omit Parmesan cheese or substitute with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
