This salad is a breeze to whip up. Massaging the dressing into the leaves and then letting it marinate before serving is the key to making it tender and delicious. The recipe recommends 10 minutes. But this is a hearty salad and can even be made early in the day or even the night before. I could almost argue that it is actually better the next day!
If making ahead of time, wait until just before serving to add the additional cheese and walnuts.
This should yield 8 one cup servings. Add your favorite protein to make it a main dish
- 2 tsp minced garlic
- 1//4 cup fresh lemon juice
- 1/4 tsp crushed red pepper flakes
- 1/2 cup extra virgin olive oil*
- 1 1/4 cup finely grated Parmigiano-Reggiano cheese, divided
- 1 12 ounce bag chopped kale
- 1/2 cup toasted walnuts, chopped
- salt and pepper to taste
Prepare dressing by adding garlic, lemon juice and red pepper flakes in bowl. Gradually whisk in olive oil and one cup of the parmesan cheese. Taste and adjust with salt and pepper. Set aside.
Add chopped kale to to large mixing bowl. Top with dressing mixture and thoroughly coat leaves. Using hands massage the dressing into the kale leaves. Let sit 10 minutes at room temperature.
Chop walnuts and add to dry skillet over medium heat. Stir constantly until light toasted.
Once kale has sat in dressing mixture for 10 minutes, transfer salad to serving dish and top with 1/4 cup additional parmesan cheese and walnuts.