There are hundreds of recipes floating around for kale salad; but I promise you – if you make just one – make it this one. Inspired by a salad I ate often when I lived in Aspen, this variation is hearty from the kale, bright from the lemon & a little bit sweet & salty from the dried cranberries & freshly grated parmesan. The bright colors make thisÂ a beautiful addition at any gathering, especially at carb-heavy football tailgates. Another bonus – it can be made ahead of time & lasts all week for a quick lunch or dinner. Massaging the kale softens the tough green, making for a much more enjoyable bite.
-Bunch curly green kale
-Freshly squeezed lemon juice
-ExtraÂ virgin olive oil
-Freshly grated parmesan cheese
-Toasted pineÂ nuts
-Salt & pepper
-Large salad bowl
1. Tear kale greens off of stems & roll together, slicing into ribbons; or just roughly chop. Massage the greens in salad bowl until they soften & take on a rich green color.
2. Add lemon juice, olive oil, salt & pepper to taste. Toss.
3. Top with dried cranberries, parmesanÂ & pine nuts. Toss again.
4. Let sit at least 30 minutes in fridge or on counter before serving.