In the world of the super healthy greens, kale is king. Chef Kyle invites you to toss together some tender baby kale, nutty Parmigiano-Reggiano and a zingy lemon vinaigrette. This powerfully packed salad won’t disappoint.

Lemon & Parmesan Kale Salad

Serves 4

You’ll Need

  • 8-12 cups baby kale
  • Extra virgin olive oil as needed
  • Lemon juice, fresh squeezed as needed
  • 1-2 cups freshly shaved parmesan cheese
  • Salt & fresh cracked pepper to taste

Garnish Options

  • Fresh grated lemon zest
  • Croutons
  • Chili flakes

Method of Preparation

  1. In large mixing bowl, add kale, lemon juice, oil, cheese, and salt & pepper. Add oil and juice little by little.
  2. Toss lightly and season to taste.
  3. Place in bowls.
  4. Garnish with fresh lemon zest and croutons.
  5. For an added kick, add a pinch of chili flakes to each salad.
  6. Enjoy.

Chef Notes

  1. Great as a side salad or can turn into an entrée salad by adding your favorite vegetables and/or protein.
  2. Do not use lemon juice concentrate for this salad. Only fresh.

From the kitchen of Chef Kyle Williams. Bon appetite!