ale salads are rich in nutrients, big on flavor, and sure to satisfy.
Look for balsamic syrup in the vinegar section. It is balsamic vinegar that has been reduced into a thick glaze. If you can’t find it, you can make your own. Place 1 cup of regular balsamic vinegar in a small saucepan over low heat and let it cook for 30-40 minutes until it’s reduced and thickened.
Created by: Emily Wilson
Tags: Easy, Weeknight, Quick & Easy, Healthy, Brunch, Dinner Party, Romantic, Vegetables, Side Dish, Salad, American, Dairy, Nuts
- Fresh Lemon Juice
- Parmesan Cheese, Grated
- Pine Nuts
- Black Pepper
- Kosher Salt
- Balsamic Syrup
- Extra Virgin Olive Oil
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- 2 Mixing Bowl, Large
- 1 Saute Pan, Small
- Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-size pieces to measure the indicated amount, and soak in a large bowl of cold water. Agitate the water to help release any dirt from the kale.
- Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.
- Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as the kale sits.
- Heat a small saute pan over medium heat.
- Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.
- Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.
- Transfer the kale salad with Parmesan and balsamic syrup to salad bowls. Ready to eat!