My Famous Kale Salad

My FAMOUS Kale Salad!

I am finally sharing the much requested, much adored Kale Salad recipe (: I originally got this recipe from Jessica Seinfeld and adapted it to my liking. This salad is a hit with everyone! People regularly comment “I don’t like kale” and then they try this salad and they can’t stop eating it! There is almost never any left overs, even when I make more than three times the amount needed. The lemon vinaigrette marinates the kale and shallots into tender bliss while still maintaining some bite. The Parmigiano-Reggiano adds some tang and saltiness. The avocado infuses all of the flavors together, and the pine nuts create warmth, add nuttiness and earthiness, while giving the salad some crunch. All of these ingredients melding together create the most satisfying and soul-warming salad. This salad can be prepared several hours ahead of time, just make sure to add warm pine nuts right before serving.I hope you and your loved ones enjoy this salad!

Recipe:

Serves 4

• Lemon Vinaigrette
  1. 1/4 cup Fresh Squeezed Lemon
  2. 1/4 cup Extra Virgin Olive Oil
  3. 2 tsp Honey
  4. 1/4 tsp salt
  5. 1/8 tsp fresh ground pepper (plus more to taste)

• Salad
  1. 1 bunch Curly Kale
  2. 1 medium Shallot, thinly sliced
  3. 1 medium Avocado, diced
  4. 1/2 cup fresh grated Parmigiano-Reggiano
  5. 1/4 pine nuts

Step 1: Prepare your vinaigrette by combining the lemon and extra virgin olive oil. Then whisk in the honey, salt and pepper. Once combined, set aside.

Step 2: Remove stems from kale and chop, rinse, and dry. If using pre cut kale, wash and dry. Thinly slice shallot. Add kale and shallot into a bowl and add lemon vinaigrette. Mix and allow to marinate while you prepare the rest of the ingredients. Cut avocado in half, cut into cubes and scoop out of shell with a spoon. Add into kale mixture and mix to combine. Grate Parmigiano-Reggiano and add to kale mixture. Mix to combine. If preparing ahead of time, cover and stick in the fridge. Right before serving toast pine nuts in a pan until golden and aromatic. Add warm pine nuts into salad, toss to combine and serve (: