It’s only been in the last year that I discovered kale. Now, it’s part of my life. I add it to smoothies, soups and salads. This recipe for Kale Salad with Lemon, Parmesan and Pine Nuts is perfect for lunch or dinner. It’s so easy to put together and the crunch of the toasted pine nuts is a great alternative to croutons.
The directions state to coat the kale with dressing by massaging with your hands and then let it sit for 30 minutes. I don’t like cleaning greasy hands, so I just used a fork and took my time and coated the kale with the dressing. I let it sit about 15 minutes. While the kale was sitting, I toasted the pine nuts in my cast iron skillet. I toasted one tablespoon for one serving of salad.
Okay, slightly off topic, but perhaps useful information to you someday. I have only recently begun eating pine nuts again after a hiatus since last summer. Why, you ask? Well, it is called pine nut mouth. I kid you not. I made a tasty batch of pesto last summer. Slowly, over days, my taste buds went awry. Everything I ate tasted awful. I am not sure I can describe the taste, maybe it was a little like metal and a bitter taste? As the days went on, as I was still eating the pesto, I started to wonder what was going on. I did some googling (hooray for google) and figured out that I had probably used older, stale pine nuts and basically had pine nut mouth. Well, in the garbage for the pine nuts and the pesto. Then, slowly, my taste buds re-emerged. As a result, I will be careful about pine nuts in the future! I have made a few recipes in the last few weeks with pine nuts and no problems. It’s a good to be aware, but don’t worry, it’s rare.
Back to this amazing salad – I have tried this dressing without the parmesan and it is good also. I have varied the original directions somewhat, using Lacinato Kale (which is the same as Tuscan kale). And I believe you only need one or two tablespoons of pine nuts and not 1/2 cup. The great thing is these types of recipes can be adapted to individual preferences.
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper
- ¼ cup extra virgin olive oil
- 2 tablespoons grated parmesan, plus ⅓ cup strips shaved with a vegetable peeler (For dairy free, omit parmesan).
- 1 large bunch Lacinato (or Tuscan) kale, about 1 pound, washed and stems removed, and spun dry, torn into bite size pieces.
- 1-2 tablespoons pine nuts, toasted in a cast iron skillet
- In a large salad bowl, whisk the lemon juice, garlic and ¼ teaspoon salt and pepper. (You can add more salt and pepper to your taste, recipe calls for ½ teaspoon of each which was too much for me.).
- Vigorously whisk in the olive oil.
- Add parmesan and mix well.
- Remove the dressing and put in a small bowl and set aside. Add the chopped kale to the salad bowl and pour dressing over kale. Using your hands or a fork, evenly coat all kale pieces.
- Let the salad rest with dressing by setting aside for 15-30 minutes.
- While salad is resting, toast pine nuts in skillet on low for just a few minutes, 2-3.
- Let pine nuts cool and add to salad along with shaved parmesan if desired.
This recipe is adapted from the Boston Globe
Add some kale to your life! I would love to hear what your favorite kale recipe is.
Wishing you a wonderful day!
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