My Favorite Kale Salad {Lemon Vinaigrette + Pecan Parmesan}
Ingredients
Salad:
- 12-14 ounces kale, about 2 bunches, stemmed and finely shredded or chopped
- Pinch of sea salt or coarse kosher salt
- 1/4-1/3 cup dried cranberries or cherries
- 3-4 slices cooked crumbled bacon (optional)
Dressing:
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- Pinch coarse black pepper
- Pinch of coarse kosher salt
- 1 tablespoon pure maple syrup or honey
Pecan Parmesan Topping:
- ½ cup pecan halves, lightly toasted
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon olive oil
- ¼ teaspoon coarse 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).