Sturdy curly or lacinato kale gets massaged with a little salt until it turns deep green and silky, then rests under a bright, garlicky lemon dressing until every leaf is tender. Toasted pine nuts bring a rich crunch, and fresh lemon zest keeps the whole bowl tasting sunny and clean. The dressing itself is whisked from fresh lemon juice, Dijon mustard, garlic, and good olive oil, emulsified slowly so it clings to the leaves instead of pooling at the bottom. It's a hearty, satisfying salad with real texture and tang, the kind that holds up well even after a few minutes on the counter. This one's a solid pick for a Paleo table ā vegetable-forward, richly flavored, and easy to build a meal around.
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Place the torn kale in a large mixing bowl and sprinkle with Ā¼ tsp kosher salt. Using both hands, massage the kale firmly for 2ā3 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
Heat a dry large skillet over medium heat. Add the pine nuts and toast, stirring frequently, for 3ā4 minutes until golden and fragrant ā watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
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