Description
A fresh and crunchy kale salad topped with Parmesan and croutons, perfect for any meal!
Ingredients
Scale
- 1 large bunch kale (curly or lacinato, stems removed and leaves chopped)
- 1 ½ cups croutons
- ½ cup shaved or grated Parmesan cheese
- Fresh black pepper
- 1 large garlic clove (minced)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon anchovy paste (optional)
- ½ cup mayonnaise or Greek yogurt
- 2 tablespoons grated Parmesan
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Wash the kale thoroughly and pat it dry. Remove the thick stems and chop the leaves into bite-size pieces. Transfer the chopped kale to a large bowl.
- Drizzle a teaspoon of olive oil over the kale and sprinkle a small pinch of salt. Use your hands to gently rub and squeeze the leaves for about 30–40 seconds.
- In a small bowl, combine the garlic, lemon juice, Dijon mustard, and anchovy paste (if using). Add the mayonnaise or Greek yogurt, grated Parmesan, and olive oil. Whisk until the dressing becomes smooth and creamy.
- Pour most of the dressing over the kale and toss well. Let the salad rest for 5 minutes to allow the dressing to settle into the leaves. Add a bit more dressing if needed, as kale is sturdy and can handle it.
- Sprinkle the shaved or grated Parmesan over the top. Add the croutons and give the salad a final gentle toss. Finish with fresh cracked pepper.
Notes
- This salad can be made ahead of time; just wait to add the croutons until right before serving to keep them crunchy.
- Feel free to substitute Greek yogurt with mayonnaise or vice versa based on your preference.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg