Kale is the new beef! I don't know that everyone would agree with that statement, but it's certainly a trendy vegetable. I see it on more and more on restaurant menus and rarely in chip form. There's no complaints from me. My love of kale is well documented on this blog! I recently declared that I prefer it over spinach. I love my spinach, I think I'm just a little burnt out and kale has been a nice substitute as of late. This is another wonderfully simple kale salad (for more check out this one with broccoli and sundried tomatoes, this one with brussels sprouts , and my favorite with craisins and apples!).
One Year Ago: Cake Batter Rice Krispy Treats
Two Years Ago: Creamy Vegetable and Edamame Risotto
Kale Salad with Garlic Vinaigrette
slightly adapted from When the Cookie Crumbles
-4 cloves garlic, minced or pressed through a garlic press
-4 tbsp lemon juice
-1 tbsp white wine vinegar
-2-3 tbsp extra virgin olive oil
-1/2 cup grated parmesan
-1/4 tsp salt
-pinch ground black pepper
-1 large bunch kale, cut into bite size pieces
-1/3 cup pine nuts, toasted
-shaved parmesan, for garnish
1. In a small bowl, combine the garlic, lemon juice, white wine vinegar, salt, and black papper, whisking to combine. Allow to stand for at least 15 minutes. Whisk in olive oil and stir in parmesan just before serving.
2. Toss dressing with kale and, using your hands, massage the dressing into the kale for a few minutes until kale begins to soften. Garnish with toasted pine nuts and shaved parmesan. Serve.