Description
This lemon kale salad is tender, bright, and packed with flavor. Lacinato kale, fresh lemon dressing, Parmesan, and crunchy panko. YUM!
Ingredients
- 1 bunch lacinato (dinosaur) kale (we want about 6 cups of thinly sliced kale)
- juice and zest from 1/2 lemon
- 2 Tbsp. olive oil
- 1 clove garlic, minced (or use citrus zester!)
- 1/4 tsp. sea salt
- freshly cracked pepper to taste
- 1 Tbsp. butter
- 1/2 cup panko breadcrumbs
- 2 Tbsp. shredded parmesan (or more to taste!)
Instructions
- In a large salad bowl, whisk together lemon zest, lemon juice, olive oil, garlic, sea salt, and black pepper.
- Wash and dry kale. Remove stems and stack kale leaves on top of each other. Slice into really thin ribbons and add to the salad bowl with kale.
- Toss together until combined and lightly massage for a minute or two (this is gently squeezing the kale leaves in your hands). Let it sit for at least 15 minutes.
- Toast breadcrumbs. Melt butter in a small nonstick skillet over medium-low heat and add panko bread crumbs. Stir frequently and cook until golden brown, removing from the heat and transferring to a bowl immediately to stop cooking. (Alternatively, you can skip this step, but it makes it so much better!)
- Sprinkle parmesan and toasted bread crumbs over the salad, toss together, and serve.
Notes
Storage: Store leftover salad in an airtight container in the refrigerator for 1-2 days. The panko will soften as it sits, but the flavor is still delicious. For the best texture, store the dressed kale separately from the panko and Parmesan, then add those toppings right before serving.
Ingredients: Lacinato kale is sometimes labeled as dinosaur kale or Tuscan kale – they’re all the same variety. Look for leaves that are dark green and crisp. If you’re using curly green kale instead, massage the leaves after slicing to soften them, or the salad will be too tough.
Prep ahead: You can prep this salad in stages: mix the dressing up to 2 days ahead and store at room temperature, slice the kale 1-2 days ahead and refrigerate, or dress the entire salad a few hours before serving (just hold back the panko and Parmesan to add at the last minute for maximum crunch).
Tools: A citrus zester makes quick work of both the lemon zest and the garlic. It’s a kitchen must!
Serve with: This salad pairs beautifully with just about any main dish; try it alongside grilled chicken drumsticks, panko salmon, pizza, pasta, or holiday favorites like roast turkey or ham. It’s also perfect for potlucks and picnics since it travels well and doesn’t wilt like lettuce-based salads.