Kale Salad

salad kale lemon juice honey cheese parmesan side kid-friendly italian small plates quick and healthy quick & easy wheat/gluten-free

Anna Stockwell

6 servings

Source

Ingredients

6 Tbsp. extra-virgin olive oil

6 Tbsp. fresh lemon juice

1 Tbsp. honey

1 tsp. kosher salt

2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces

2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Method

Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.