Kale is one of those veggies that usually you love or you hate. This salad is one of the first ways that I really had kale and it turned me into a kale lover. It probably had to do with the fact that its loaded with garlic and parmesan (what, those aren’t your two favorite flavors either?). This salad is present at most family functions, so we’ve been able to perfect it over the years. We originally got the recipe from the New York Times and have made some slight changes. The NYT recipe calls for breadcrumbs to be sprinkled on top, but we usually forgo this. It also calls for hot pepper flakes which only go in sometimes and it calls for garlic mashed into a paste (I’m partial to garlic chunks). We’ve also found that the thinner you cut the kale, the more enjoyable it is. I love kale, but man, it can be super tough to chew sometimes. The key is thin, short ribbons, like the width of fettuccine if you have the patience. This salad also keeps in the fridge great—the acid in the dressing actually tenderizes the leaves the longer it sits. You can use any type of kale you would like, NYT calls for Tuscan which is my personal favorite, but Russian or any other works just fine. So, feel free to make this an hour in advance or a day. Enjoy!
1 bunch kale
2 cloves garlic
½ cup parmesan cheese
juice from one lemon
3 tablespoons olive oil
fresh cracked black pepper
red pepper flakes (optional)
- Wash the kale and take out the middle rib. Slice the kale thinly and place into a large bowl. You should have 4-5 cups of chopped kale.
- Chop the garlic up as finely as you can or use a garlic press. Add to a small bowl with the cheese, lemon juice and olive oil. Crack the black pepper and stir to combine. The dressing should be thick, but add more oil or lemon juice if you prefer.
- Mix in well with the chopped kale and toss thoroughly to combine.