This salad is a fresh, spicy take on a typical kale salad. The jalapeno gives it great kick, while the pine nuts and parmesan give it some umami. Loosely adapted from Six Seasons.
Ingredients
- 1 bunch lacinato kale, thick ribs cut out
- 3 serrano chillies, de-seeded and chopped into rings
- 1/2 c mint leaves, roughly chopped
- 1/2 c finely grated parmesan cheese (you can use more if you want it extra cheesy)
- 4 T fresh juice and 1 T zest from 2 to 3 lemons
- 1 c croutons (optional)
- 1/2 garlic clove, crushed
- Olive oil
- Salt and pepper
Instructions
- Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice crosswise into thin ribbons.
- Wash the kale in a salad spinner – when it is completely dry, pile it into a bowl.
- Add the mint, chillies, and parmesan to the kale.
- Combine the garlic, lemon juice, lemon zest, 1/4 c of olive oil, and stir until well mixed. Add salt and pepper to taste.
- Pour the dressing over the kale and toss well to thoroughly combine. Taste and adjust with more lemon, salt, or black pepper.
- Let the salad sit for about 5 minutes so the kale softens slightly.
- Top with the croutons, and add more cheese or oil to taste.