Simple Kale Salad

Course: Salad

Cuisine: American

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 181kcal

Author: Platings and Pairings

This Simple Kale Salad tosses kale, parmesan cheese, and croutons with a zesty lemon dressing to give you a perfect light meal or healthy side dish for any occasion. Ready in 10 minutes!

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Ingredients

2 bunches kale curly or lacinato
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 cloves garlic minced
1 Tablespoon soy sauce reduced-sodium, or tamari
1 anchovy filet minced, or 1/2 teaspoon anchovy paste, optional
½ teaspoon black pepper freshly ground
¼ teaspoon salt
½ cup Parmesan cheese freshly grated
1 cup croutons crushed

Instructions

Remove and discard the stems from the kale. Wash and dry the leaves then tear into small pieces and place in a large bowl.
Add oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring and soften. The volume of the leaves should reduce by about half.
Add the parmesan and crushed croutons and toss to combine. Taste and season with additional salt and pepper, if needed. Enjoy!

Notes

Storing

Leftover kale salad can be stored in an airtight container in the refrigerator for 2 to 3 days. The croutons may become soggy over time, so try to store them separately and add them to the salad just before serving.

Tips and tricks

The easiest way to prepare kale for salads is by holding the base of the stem with one hand and stripping the leaves off with the other. You can discard the stems or save them to use in smoothies, green juices, or homemade vegetable stock.
Always wash the kale beforehand by submerging the leaves in a large bowl filled with cold water. Rinse under cold running water, then dry the leaves very well in a salad spinner or with a clean kitchen towel.
If you end up with too much kale, wrap the washed and dried leaves in paper towels and keep them in a large ziplock bag in the fridge. They should stay crisp and green for 5 to 7 days.
Massaging the kale is the key to reducing the bitterness and softening the leaves, so don’t skip this part.

Variations

During the spring and summer, toss fresh berries, cherry tomatoes, sliced avocado, bell pepper, cucumber, toasted sunflower seeds, and/or feta cheese into the salad to make it extra refreshing.
During the fall and winter, use add-ins like roasted butternut squash or sweet potatoes, shredded carrots, dried cranberries or cherries, pomegranate seeds, apple or pear slices, toasted pecans or walnuts, and goat cheese.

Nutrition