The vibrant flavor of this kale salad with Parmesan and a lemony dressing will have you coming back for doubles!

I never thought I’d call a salad regal, but this one here deserves that adjective! The prep is so simple but the delicious bold flavors will shock you. You’ll find yourself reaching for a second and third serving. Go ahead and do it — no guilt here!

I absolutely love Parmesan cheese. It’s so salty and briny. It’s the biggest treat for me, especially on Shavuos, when we have an opportunity to eat dairy. In fact, if you like Parmesan as much as I do, you’ll definitely go for these roasted garlic Parmesan baby potatoes. (Be careful, though — you have to wait six hours before eating meat after eating some brands of Parmesan, so keep that in mind if you’ll be eating a meat meal later on.)

I actually hesitated to make this salad because I do not have a cheese slicer or cheese grater for the Parmesan, but then I told myself that I’m not going to hold myself back from making a dish simply because I lacked a kitchen utensil. Instead, I used a standard Y-peeler to shave the cheese and it worked perfectly, slicing it into thin ribbons.

I like to keep this salad clean and simple, so that the stark flavors of the kale and Parmesan along with the vibrant lemon of the dressing really stand out. But if you’d like something a bit more, you can add in any (or all) of the following: pomegranate seeds, croutons, nuts, roasted mushrooms, or cucumbers.

Kale Salad with Parmesan and Lemon Dressing

The vibrant flavor of this kale salad with Parmesan and a lemony dressing will have you coming back for doubles!

Print Recipe

Ingredients

¼ of a Parmesan cheese wedge (I used the 5.5-oz. Tuscanini cheese, so it's about 1 oz.)
4 oz. (approx.) kale, cut into bite-size pieces

Dressing:

2 Tbsp olive oil
2 Tbsp lemon juice
½ tsp salt
1 garlic clove, crushed

Instructions

Place all dressing ingredients in a small bowl; mix to combine. Set aside.
Using a Y peeler, carefully "shave" the cheese to get thin, ribbon-like slices.
To assemble the salad, place the kale in a bowl; add the cheese. Drizzle dressing over it and toss to coat.

Notes

The components can all be prepped in advance and kept separate until ready to serve.

I like to keep this salad simple, but you can feel free to add other ingredients, like pomegranate seeds, roasted mushrooms, croutons, sliced cucumbers or chopped nuts.

Recipe by Faigy Murray | https://mykitchenmystudio.com/kale-salad-with-parmesan-and-lemon-dressing/

Kale Salad with Sliced Parmesan and Lemon Dressing