My Favorite Kale Salad {Lemon Vinaigrette + Pecan Parmesan}
Yield: 6servings
Prep Time: 20 minutesmins
Total Time: 20 minutesmins
Ingredients
Salad:
12-14ounceskale, about 2 bunches, stemmed and finely shredded or chopped
Pinchof sea salt or coarse kosher salt
1/4-1/3cupdried cranberries or cherries
3-4slicescooked crumbled bacon (optional)
Dressing:
3tablespoonsolive oil
3tablespoonsfreshly squeezed lemon juice
Pinchcoarse black pepper
Pinchof coarse kosher salt
1tablespoonpure maple syrup or honey
Pecan Parmesan Topping:
½cuppecan halves, lightly toasted
2tablespoonsfreshly grated Parmesan cheese
1tablespoonolive oil
¼teaspooncoarse kosher salt
Instructions
For the salad, place the chopped kale in a bowl and sprinkle with a pinch of salt. Rub the salt into the kale for 2-3 minutes. You'll notice the kale starting to soften and darken in color.
For the dressing, whisk together all the ingredients until well-combined. Pour over the salad and toss well. Cover and refrigerate for about an hour (you can serve it right away but I think it tastes best if the kale and dressing have time to sit for an hour).
For the pecan parmesan topping, pulse the pecans in a blender or food processor until coarsely chopped. Add the Parmesan, olive oil and salt and continue to pulse until it resembles coarse crumbs. The size is up to you but I like the pieces fairly small (but not turning to mush, if that makes sense).
Add the craisins and bacon to the salad and toss.
Sprinkle the pecan topping over the salad. Serve immediately.
Notes
Serving: this salad is best served the day it's made (unless storing the pecan topping/bacon separately - then the kale and dressing can be combined up to a day in advance).