Michael, our traveling vagabond artist friend (who, incidentally, introduced Mister BS to me in college) stopped by this week. When he stays with us he always brings the strangest mix of ingredients as if it’s a challenge to see what I’ll make. On this stop, he brought a big bunch of curly leaf kale. While he suggested I make kale chips to serve with the veggie burgers I planned on making, I decided to try a simple salad.
I’d read this recipe for a simple dressing on Mrs Lilien’s blog, and thought I’d put my own spin on it because I happened to have the basic ingredients on hand.
What I love about this quick and easy salad is that it’s meant to sit for half an hour before dinner is served. So you can toss the kale in the olive oil and lemon thirty minutes prior to your main course being ready.
Kale Salad with Parmesan and Lemon
- 1 bunch curly leaf or dragon kale, whatever you have on hand
- 1 lemon
- 1/4-1/2 c shredded parmesan
- 1/4 c olive oil
- cracked black pepper
- sea salt
- 1/4 c roasted almonds, chopped
Whisk lemon juice, zest, and olive oil in bowl with salt and pepper. Drizzle over torn kale, toss. Add parmesan and nuts. Wait thirty minutes, and enjoy!