Gluten Free Lemon Parmesan Kale Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp kosher salt, for massaging
- ⅓ cup pine nuts
- 2 oz parmesan, shaved with a vegetable peeler (about ½ cup loosely packed)
- 1 tsp lemon zest (from about 1 lemon)
For the dressing
- 3 tbsp fresh lemon juice (from about 1–2 lemons)
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated or minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
- ¼ tsp honey (optional)
Instructions
- 1
Place the torn kale in a large mixing bowl and sprinkle with ¼ tsp kosher salt. Using both hands, massage the kale firmly for 2–3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
Heat a dry large skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
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